Steak with Salsa Verde Salad

Roll on summer!

I get recipe inspiration from many sources, including NYT Cooking, where I saw this meal. Not only does it look fabulous, but it includes one of my favourite sides—salsa verde. It is quick, easy, and nutritious and will be on high rotation over the coming warmer months.

Skirt Flank Steak

I have not heard the term skirt flank steak before, although I have cooked with it, as I discovered it is what my butcher uses for their beef stir-fry. It is a little more affordable and eats well, especially if you cut it against the grain.

We BBQ’d the meat, cooking on a highish heat for about 7 minutes on both sides. Ideally, the meat will be pink on the inside. The key is to let it come to room temperature before cooking, and once cooked, let it rest for about 10 minutes before slicing it.

Salsa Verde Vs Chimichurri

Salsa Verde and Chimichurri are similar herby green sauces that pair beautifully with a variety of meats and vegetables.

Salsa verde, which translates to ‘green sauce,’ originated in Mexico and Italy. The Mexican version typically includes tomatillos, green chillies, coriander, lime juice, onion, and garlic. The Italian version uses parsley, capers, anchovies, garlic, olive oil, and vinegar. The version I use here is a paired-back, almost deconstructed Italian version.

Chimichurri, on the other hand, originates from Argentina and Uruguay and typically includes parsley, garlic, vinegar, olive oil, oregano, and red pepper flakes. The name "chimichurri" is believed to have originated from the Basque word "tximitxurri," which loosely translates to "a mixture of several things in no particular order." Another theory suggests it might be derived from an English-speaking settler named Jimmy Curry, who supposedly invented the sauce. Interestingly, the later is a version the BBC also mention. Either way, it is a fabulous accompaniment to steak!

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Steak with Salsa Verde Salad

Yield: 6

Author: Lee Newcombe

A delicious way to combine salsa verde with steak. It is quick, easy and nutritious.

Ingredients

• 1 kg skirt flank steak
• 1 cup extra-virgin olive oil
• ½ cup red-wine vinegar
• 4 shallots, finely sliced
• 4 tablespoons capers, drained
• 3 cloves garlic, crushed
• sea salt
• 2 tbsp flat-leaf parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• ¼ cup pine nuts
• 2 small cos lettuce, leaves separated, cleaned with the hard end removed
• 100g feta

Instructions

1. Peel the shallots and slice them finely. In a small bowl, add olive oil, vinegar, capers, garlic, and a good pinch of sea salt.
2. Add the meat to a ceramic dish. Pour ½ cup of the dressing over the steak and turn to coat both sides. Set the meat aside for at least 1 hour to 24 hours.
3. Add all but a pinch (keep to dress at the end) of both the parsley and mint to the reserved dressing, stir, and set aside until ready.
4. Toast the pine nuts in the oven (180° C for 5-7 min, checking to ensure they don’t burn) or in a pan over medium heat, tossing frequently until golden brown, about 3 minutes. Set aside.
5. Heat the BBQ to medium-high or a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 5 - 7 minutes on each side for medium-rare. Transfer to a plate, cover with foil, and allow to rest for 10 minutes.
6. To prepare the salad, arrange the lettuce leaves on one side of a large platter, leaving room on one side for the steak.
7. Slice the steak against the grain into 1 cm-wide pieces. Arrange the sliced steak on the platter.
8. Drizzle the reserved dressing over the lettuce and steak. Sprinkle with the feta, pine nuts, and leftover herbs.
9. Serve immediately.