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.
Wine suggestion for this recipe: