Skirt Steak with Salsa Verde and Ricotta Salata

Name: Skirt Steak with Salsa Verde and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable oil; 1/4 cup dry red wine; 1/4 cup red wine vinegar; 1 small red onion, minced; 3 garlic cloves, minced; 1 tablespoon tomato paste; 1/2 tablespoon ground cumin; 1 teaspoon freshly ground black pepper; 1/2 teaspoon sweet pimenton de la Vera (smoked Spanish paprika); 1/2 teaspoon hot pimenton de la Vera; Finely grated zest and juice of 1 lemon; 5 1/2 pounds skirt steak; 1 1/2 cups extra-virgin olive oil; 10 anchovy fillets, minced; 4 medium shallots, minced; 1/4 cup chopped flat-leaf parsley; 2 tablespoons drained capers, chopped; 2 tablespoons minced chives; 1 tablespoon minced tarragon; Salt and freshly ground pepper; 1 cup shredded ricotta salata (1 ounce)

Servings: persons

1/2 cup vegetable oil
1/4 cup dry red wine
1/4 cup red wine vinegar
1 small red onion, minced
3 garlic cloves, minced
1 tablespoon tomato paste
1/2 tablespoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon sweet pimenton de la Vera (smoked Spanish paprika)
1/2 teaspoon hot pimenton de la Vera
Finely grated zest and juice of 1 lemon
5 1/2 pounds skirt steak
1 1/2 cups extra-virgin olive oil
10 anchovy fillets, minced
4 medium shallots, minced
1/4 cup chopped flat-leaf parsley
2 tablespoons drained capers, chopped
2 tablespoons minced chives
1 tablespoon minced tarragon
Salt and freshly ground pepper
1 cup shredded ricotta salata (1 ounce)

1
In a food processor, combine all of the marinade ingredients and process to blend.
2
In a large, shallow dish, pour the marinade over the steaks and turn to coat.
3
Cover and refrigerate overnight.
4
Bring to room temperature before grilling.
5
In a bowl, combine the olive oil with the anchovies, shallots, parsley, capers, chives and tarragon.
6
Season with salt and pepper and whisk until blended.
7
Light a grill.
8
Pat the steaks dry and season with salt.
9
Grill the steaks over high heat until medium-rare, about 3 minutes per side.
10
Transfer the meat to a carving board and let rest for 5 minutes.
11
Thinly slice the skirt steaks across the grain and arrange them on a platter.
12
Drizzle the steaks with some of the salsa verde and sprinkle with the ricotta salata.
13
Serve immediately, passing the remaining salsa verde at the table.

2989

kcal

Calories

241

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 cup vegetable oil, 1/4 cup dry red wine, 1/4 cup red wine vinegar, 1 small red onion, minced, and more.

Yes, Skirt Steak with Salsa Verde and Ricotta Salata falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!