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Chef Pagano's Grilled Skirt Steak With Salsa Verde

Recipe Grilled Skirt Steak with Salsa Verde

4 each 10 oz. skirt steak

1 bunch parsley

1 bunch tarragon

2 cloves garlic

6 oz. olive oil

4 oz. white vinegar

Salt & pepper

2 each anchovy


  • Blend all the ingredients, expect the steak, together
  • Pour 1/3 of the mixture on the steak and let marinade for 2-6 hours before cooking
  • To cook: remove the steak from the marinade, and grill 4-6 minutes per side for medium
  • Let rest 5 minutes at least
  • Serve with the remainder of the salsa Verde
  • Great with arugula salad, with manchengo, piquillo peppers and avocado with lemon dressing

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