Grilled Skirt Steak With Salsa Verde And Fresh Chick Pea Salad Recipes

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

THAI GRILLED BISON SKIRT STEAK SALAD

Steps:

• To Make the Salad:
• Combine cabbage, lime juice and fish sauce and toss well to coat.
• Place in refrigerator to keep cool while you are preparing the strip steaks.
• To Make Bison Skirt Steaks:
• Preheat grill to high for 5-10 minutes.
• Coat steaks with olive oil and season liberally with pepper and garlic on both sides.
• Cook over a charcoal or gas grill for 5 minutes on first side and 3 minutes on second side.
• Let steaks rest for 10 minutes, slice thinly against the grain of the meat.
• To Make Dressing/Marinade:* (See Cook's Note)
• Combine lemon grass, chilies, shallots, green onions, fish sauce, lime juice, cilantro and mint.
• Add thinly sliced bison. Toss to coat.
• Drain cabbage, place on platter and top with marinated bison steak.

GRILLED SKIRT STEAK WITH SALSA VERDE AND FRESH CHICK PEA SALAD

Steps:

• Remove the skirt steak from the refrigerator and allow it to come to room temperature.
• For the salsa verde:
• To a medium bowl, add the garlic, shallot, anchovy, capers, red chili flakes, chile, lemon zest (saved juice for later), mint and parsley. Save the lemon juice just until serving - this will help prevent the herbs from turning a dark unappealing color. Add the extra-virgin olive oil and freshly cracked black pepper, to taste. Set aside. Do not salt now. Allow the flavors to meld and come together.
• Preheat the grill over high heat.
• Season the skirt steak with kosher salt and freshly cracked black pepper and drizzle both sides with extra-virgin olive oil. Put on the grill and cook for about 2 to 3 minutes for the first side, then flip. Continue to cook for another 1 1/2 to 2 minutes for medium-rare, remembering that the second side doesn't take as long as the first. Remove the steak from the grill to a cutting board. Let rest prior to slicing.
• For the chick pea salad:
• Put a large pot of water over high heat and bring to a boil. Once at a boil, season with salt and add the chickpeas. Allow to blanch for about 10 to 15 seconds. Add the shallots and chile to a medium bowl. Drain the chick peas and add to the shallots and chile. Season with salt and pepper, to taste, and drizzle with extra-virgin olive oil. Toss in the parsley and mint leaves. Taste and season, if needed.
• When ready to serve, add the lemon juice to the salsa verde. Taste and season with salt and pepper, only if necessary.
• Slice the skirt steak in half and then against the grain and mound the slices onto each serving plate. Top with some of the salsa verde and the chick pea salad.

BABY SPINACH AND CHICK PEA SALAD

Steps:

• Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste.

SICILIAN STYLE CHICK PEA SALAD

Steps:

• In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.