Party Steak With Grilled Scallion Salsa Verde

Ingredients

Garlic: 6 cloves, finely grated

Vinegar: ¾ cup + 3 Tbsp. sherry or red wine vinegar

Skirt Steak: 3 lb., cut into 5″ pieces

Salt: Kosher, to taste

Sugar: 1 Tbsp. + 2 tsp.

Olive Oil: 1¼ cups extra-virgin, plus more for grill

Scallions: 2 large bunches (around 30)

Chiles: 2 Fresno, seeds removed if desired, finely chopped

Preparation

1. Marinate Steak: Combine garlic and ¾ cup vinegar in a bowl. Season steak with salt and sugar, add to marinade, and let sit for 10–15 minutes.

2. Grill Scallions: Preheat grill to medium-high and oil grates. Grill scallions for 6–8 minutes, turning occasionally until charred and softened. Set aside to cool slightly.

3. Grill Steak: Grill steak until charred, about 3–4 minutes per side for medium-rare (120°F). Let rest for 10 minutes.

4. Make Salsa Verde: Trim roots from scallions and thinly slice. Mix with chiles, remaining vinegar, oil, salt, and sugar in a bowl.

5. Serve: Slice steak against the grain, arrange on a platter, and top with scallion salsa verde. Serve extra salsa on the side.

Tips

Some reviewers found the amount of olive oil excessive and reduced it for a lighter sauce. Using outside skirt steak is recommended for a more tender result.