Various countries across the globe have their unique versions of 'green sauce'. These tangy and herbaceous sauces are versatile, pairing well with everything from the rich and robust flavor of steak to the delicate flavors of fish. Argentina's Chimichurri and Italy's Salsa Verde are similar in their construction, and I immediately thought each individual flavor profile would compliment the other. I love the briny taste that comes from the olives, capers, and anchovies in the Italian Salsa Verde, yet I crave the heat that is found in the Chimichurri - and so, as far as I am concerned, the marriage of the two is a perfect match. —Kathleen | Hapa Nom Nom
flat-leaf parsley, finely chopped
cloves garlic, minced
capers, drained and chopped
pitted green olives, chopped
anchovy fillets, rinsed, patted dry, and finely chopped
oregano, finely chopped
mint, finely chopped
red wine vinegar
extra-virgin olive oil
crushed red pepper flakes
salt and freshly ground black pepper, to taste
skirt steak, cut in half
salt and freshly ground black pepper
In This Recipe
Combine the chimi-verde ingredients together in a bowl and season with salt and pepper. Divide the chimi-verde between two bowls, using one half for the marinade and the other half to top the steak.
Place the steak in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours. 30 minutes before grilling, remove the steak from the marinade and set out on a plate and cover.
Preheat the grill to blazing high heat (those super hot flames will sear the outside of the steak while keeping it medium-rare to medium on the inside). Sprinkle both sides of the steaks with salt and pepper. Grill until charred on both sides and cooked to medium-rare, about 3 minutes per side.
Remove the steak from the grill and allow to rest under tented foil for 5 minutes. For maximum tenderness, how you cut the steak is just as important as how you cook it. Cut the steaks in half and then turn to slice thinly against the grain. Top with chimi-verde and serve.