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Pairings

Grilled Skirt Steak with Garlic & Herbs

The USA may now be the largest wine-drinking nation in the world, but we still haven’t embraced the charms of the “bag-in-box” format. Which is too bad, because a growing number of producers are putting something besides plonk in those bags.


Case in point is this rustic, earthy little porch-pounder from the Languedoc in France, a kitchen sink blend of southern French varieties in a box that’s not only colorfully decorated but shockingly small given its 3-liter (4 bottle!!) capacity. Just
perfect for outdoor drinking of all types (beach, picnic, etc).

 

(Photo Credit: NYTimes)

 

GRILLED SKIRT STEAK WITH GARLIC & HERBS
By Melissa Clark for The New York Times


Ingredients

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 ½ teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
¼ cup extra-virgin olive oil
2 ½ pounds skirt steak

Method

In a blender or food processor, combine basil, scallions, lemon thyme,
garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over
mixture; blend until it turns to paste.


Using paper towels, pat steak dry and place in a large bowl; slather paste
mixture all over meat. Cover and refrigerate at least 30 minutes or
overnight.


Light the grill. Use a paper towel to pat steak dry. (You can leave some of
the paste, but for the best sear, the meat should be dry when it hits the
grill.) Grill meat over direct heat until char lines appear, and meat is done to
taste, 3 to 5 minutes per side. Let rest for 5 minutes before slicing against
the grain and serving, garnished with herbs and scallions.

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