Skirt Steak with Salsa Verde


½ lemon

1 3/4-2 lbs. skirt steak, cut in four equal pieces (to serve 4 people)

8 TBSP extra-virgin olive oil

Fresh ground black pepper

1 ½ lbs. small new potatoes, scrubbed


½ cup lemon juice

4 cloves garlic, peeled

2 bunches Italian parsley, stems removed

2 tsp horseradish

2 TBSP capers, rinsed

2 bunches arugula, trimmed

1 TSBP red wine vinegar

Preheat oven to 375. Remove zest from lemon and set aside. Brush steak with about one TBSP olive oil, season with pepper, then rub both sides with zested lemon. Set steaks aside for 30 minutes.

Cut potatoes in half or smaller, place in large bowl, and toss with 1 TBSP of oil, salt, and pepper. Transfer to baking sheet and roast til tender, 25-35 minutes. Remove from oven and keep warm.

In a food processor, puree reserved lemon zest, 3 tbsp oil, lemon juice, and garlic until smooth. Add parsley, pulse until finely chopped, then add horseradish and capers. Continue pulsing until mixture is almost smooth. Season with salt and pepper and set sauce aside.

Cook steaks on hot grill for 2 minutes per side (for medium rare) or sear for 2 minutes per side in large cast-iron skillet over high heat. Let steaks rest for about 5 minutes.

Wash and dry arugula, place in a large bowl, and dress with vinegar and 3 TBSP olive oil. Season to taste with salt and pepper. Thinly slice steak at an angle against the grain and arrange on top of arugula, with potatoes on the side. Spoon sauce over steak and serve.

This is a complicated way of preparing a cut of meat that's so tasty you can hardly go wrong with it.

Saveur, December 1997. Mary Risley of Tante Marie's Cooking School, San Francisco.


Donald and Phyllis's Key West Skirt Steak


For 2:

2 skirt steaks

Nellie and Joe's Mojo Criollo

1 kiwi fruit

1 spear of fresh pineapple

Italian parsley

Rub Nellie and Joe's Mojo Criollo onto the skirt steaks. If you don't have it, make a marinade of olive oil, lemon or lime juice, garlic or shallot, salt and pepper.

Heat a Teflon frying pan with a very little olive oil and pan fry the skirt steaks, about five minutes all together, with the peeled, sliced kiwi, and pieces of fresh pineapple.

Chop Italian parsley and sprinkle all over one side of the meat after it's browned.

Donald, the butcher at the Waterfront Market, one day suggested rubbing kiwi fruit or strawberries into the skirt steaks, and I suggested lemon. When I got home, I decided to put the two together – his kiwi and my citrus.