Grilled Skirt Steak with Salsa Verde
"Skirt steak, nicely marbled with fat, takes well to marinades, like this simple mix of herbs and garlic. Mario Batali accents the grilled meat with a sauce made with more herbs and garlic, plus capers and anchovies; he likes to make his salsa verde superthick...."
INGREDIENTS
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1/4 cup finely chopped flat-leaf parsley
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2 tablespoons finely chopped rosemary
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2 tablespoons finely chopped thyme
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4 garlic cloves, minced
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1/4 cup extra-virgin olive oil
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2 pounds skirt steak
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1 packed cup parsley leaves
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1 packed cup basil leaves
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1 packed cup mint leaves
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2/3 cup capers, drained
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2 large oil-packed anchovy fillets, drained and chopped
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1 garlic clove, chopped
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1 tablespoon Dijon mustard
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1 teaspoon sugar
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1/4 cup extra-virgin olive oil
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Salt and freshly ground black pepper
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Hot smoked paprika, for sprinkling
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