Skirt Steak with Anchovy-Caper Sauce

Name: Skirt Steak with Anchovy-Caper Sauce
Total time: 85 min
Ingredients: 3/4 cup extra-virgin olive oil; 1/2 cup finely chopped parsley; 1 small shallot, minced; 6 anchovy fillets, minced; 2 tablespoons finely chopped tarragon; 2 tablespoons finely chopped chives; 2 tablespoons fresh lemon juice; 1 tablespoon salt-packed capers, rinsed ?and minced; 1 tablespoon red wine vinegar; 1 small garlic clove, minced; 1 teaspoon finely chopped thyme; Kosher salt; Pepper; 2 pounds skirt steak, cut into 5-inch lengths

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Chef turned winemaker Sashi Moorman likes spooning a rich, herb-packed sauce over juicy grilled skirt steaks. Slideshow: More Steak Recipes

By Sashi Moorman

Updated on December 1, 2014

Skirt Steak with Anchovy-Caper Sauce — Photo: © Christina Holmes

Active Time:

30 mins

Total Time:

1 hr 25 mins

Yield:

6

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Ingredients

3/4 cup extra-virgin olive oil
1/2 cup finely chopped parsley
1 small shallot, minced
6 anchovy fillets, minced
2 tablespoons finely chopped tarragon
2 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
1 tablespoon salt-packed capers, rinsed ?and minced
1 tablespoon red wine vinegar
1 small garlic clove, minced
1 teaspoon finely chopped thyme
Kosher salt
Pepper
2 pounds skirt steak, cut into 5-inch lengths

Directions

In a medium bowl, combine all of the ingredients except the steak and season with salt and pepper. Let stand at room temperature for 1 hour. Season the steak with salt and pepper and let come to room temperature, about 45 minutes.
Preheat a grill pan. Grill the steak over high heat, turning once, until lightly charred outside and medium-rare within, 5 to 6 minutes total. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain and transfer to a platter. Spoon some of the sauce on top and serve, passing the remaining sauce at the table.