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1
In a food processor, combine the garlic cloves, rosemary, sage and thyme.
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2
Process until smooth.
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3
Add the olive oil and sherry vinegar to the mixture to make a smooth paste.
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4
Season the skirt steak with the kosher salt and black pepper.
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5
Place in a re-sealable plastic food storage bag and add the marinade.
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6
Seal the bag and place in a casserole dish.
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7
Refrigerate for at least 2 and up to 4 hours, or overnight, turning occasionally.
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8
Preheat a grill to medium-high.
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9
Remove the steak from the refrigerator and allow to come to room temperature for 30 minutes.
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10
Brush the excess marinade off the steak and set the steak over the hot grill.
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11
Cook for 4 minutes on the first side.
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12
Rotate the steak 45 degrees, and cook another 4 minutes.
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13
Turn the steak over and continue to cook, about 4 to 6 minutes longer for medium-rare.
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14
Transfer the steak to a clean cutting board, and set aside to rest for at least 5 to 7 minutes.
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15
When ready to serve, slice the steak across the grain into thin slices.
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16
Serve with crusty bread, wilted watercress and salsa verde.
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17
To prepare the watercress, set a large 12-inch skillet over medium-high heat, and melt the butter.
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18
Add the minced garlic and cook, stirring, until soft and fragrant, about 1 minute.
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19
Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes.
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20
Remove from the heat and cover to keep warm.
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21
For the salsa verde, combine parsley, cilantro, garlic, shallots, lemon juice, lime juice, and sherry vinegar in a food processor or mini-chop.
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22
Drizzle in the oil to reach desired consistency.
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23
Season with salt and pepper.
