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Marinated and Grilled Skirt Steak with Wilted Watercress and Salsa Verde (Emeril Lagasse) Recipe

Marinated and Grilled Skirt Steak with Wilted Watercress and Salsa Verde (Emeril Lagasse) Recipe

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Marinated and Grilled Skirt Steak with Wilted Watercress and Salsa Verde (Emeril Lagasse)

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Ingredients:

Serving

8 cloves garlic, peeled and sliced in 1/2 lengthwise
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh sage leaves
1 tbsp chopped fresh thyme leaves
3/4 cup extra-virgin olive oil
1/2 cup sherry vinegar
1 (1 3/4 to 2 lb) skirt steak
1 tbsp kosher salt
2 tsp freshly ground black pepper
2 tbsp unsalted butter
2 tsp minced garlic
5 bunches fresh watercress, coarse stems removed, well rinsed
1/2 tsp salt
pinch white pepper
1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
4 cloves garlic
2 shallots
1 lemon, juiced
1 lime, juiced
2 tbsp sherry vinegar
extra-virgin olive oil
salt and pepper

Directions:

In a food processor, combine the garlic cloves, rosemary, sage and thyme. Process until smooth. Add the olive oil and sherry vinegar to the mixture to make a smooth paste.
Season the skirt steak with the kosher salt and black pepper. Place in a re-sealable plastic food storage bag and add the marinade. Seal the bag and place in a casserole dish. Refrigerate for at least 2 and up to 4 hours, or overnight, turning occasionally.
Preheat a grill to medium-high.
Remove the steak from the refrigerator and allow to come to room temperature for 30 minutes. Brush the excess marinade off the steak and set the steak over the hot grill. Cook for 4 minutes on the first side. Rotate the steak 45 degrees, and cook another 4 minutes. Turn the steak over and continue to cook, about 4 to 6 minutes longer for medium-rare. Transfer the steak to a clean cutting board, and set aside to rest for at least 5 to 7 minutes. When ready to serve, slice the steak across the grain into thin slices. Serve with crusty bread, wilted watercress and salsa verde.
To prepare the watercress, set a large 12-inch skillet over medium-high heat, and melt the butter. Add the minced garlic and cook, stirring, until soft and fragrant, about 1 minute. Add the watercress, 1/4 teaspoon salt, and pinch white pepper, and cook, stirring, until the watercress is wilted and tender, 2 to 3 minutes. Remove from the heat and cover to keep warm.
For the salsa verde, combine parsley, cilantro, garlic, shallots, lemon juice, lime juice, and sherry vinegar in a food processor or mini-chop. Drizzle in the oil to reach desired consistency. Season with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	957.64 Kcal (4009 kJ)
Calories from fat	718.93 Kcal
		% Daily Value*
Total Fat	79.88g	123%
Cholesterol	162.65mg	54%
Sodium	850.81mg	35%
Potassium	904.91mg	19%
Total Carbs	17.54g	6%
Sugars	5.34g	21%
Dietary Fiber	3.62g	14%
Protein	48.43g	97%
Vitamin C	28mg	47%
Vitamin A	0.1mg	2%
Iron	6.2mg	35%
Calcium	91mg	9%

Amount Per 100 g
Calories	225.79 Kcal (945 kJ)
Calories from fat	169.51 Kcal
		% Daily Value*
Total Fat	18.83g	123%
Cholesterol	38.35mg	54%
Sodium	200.6mg	35%
Potassium	213.36mg	19%
Total Carbs	4.14g	6%
Sugars	1.26g	21%
Dietary Fiber	0.85g	14%
Protein	11.42g	97%
Vitamin C	6.6mg	47%
Iron	1.5mg	35%
Calcium	21.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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