Not sure how to cook a skirt steak. Well, this video recipe will show you just what to do, along with show you the perfect accompaniment for the steak… arugula and olive salad. Try this fancy dish right at home!
Perfectly grilled steak and an incredible salad are the components of this presentation from Jay Murray of Grill 23. He also shares some great tips along the way. This is what makes him our "hero" - someone who creates a fantastic dish and is generous enough to share it.
INGREDIENTS:
For the Steak
* 2- 4 oz skirt steaks
For the Chimichurri Sauce/Dressing
* 4 bunches flat leaf parsley, washed
* ½ cup loosely-packed oregano leaves
* ½ cup rough-chopped garlic chives
* 2 cloves garlic
* 1½ tsp salt
* ½ tsp chile flakes
* 2 tbsp red wine vinegar
* juice of 1 lemon
* ½ cup extra virgin olive oil
For the Muffaletta Style Olive Salad
* 1 cup stuffed olives
* 2 each peeled garlic cloves, minced
* 1 pablano chile, ribs and seeds removed, minced
* 3 each scallions, sliced thin
* 2 sprigs fresh oregano, minced
* 2 tbsp minced parsley
* ¼ cup extra virgin olive oil
* 1 tbsp red wine vinegar
* ½ tsp ground black pepper
For the Salad
* ½ lb baby arugula or 2 bunches arugula
* ½ lb queso fresco, farmer’s cheese or feta
* 2 each 10” flour tortillas, cut into strips and dry toasted in oven
* ½ cup olive salad (above)
* ¼ cup chimichurri (above)
Special Equipment
* blender
