Grilled Skirt Steak with Fruit-and-Green-Tomato Salsa
Serving Size: 4
To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plum, with chopped green tomatoes for tartness and crunch.
- 3 Tbsp plus 2 teaspoons extra-virgin olive oil, plus more for brushing
- kosher salt
- 2 Tbsp finely chopped sorrel (optional)
- 2 Tbsp finely chopped cilantro
- 2 Tbsp finely chopped parsley
- 2 Tbsp finely chopped basil
- 0.25 cup pitted Niçoise olives, chopped
- 0.5 cup fresh sweet cherries, pitted and quartered
- 1 black plum, cut into 1/3-inch dice
- 1 large green tomato, cored and cut into 1/3-inch dice
- 1 small spring onion or 2 scallions, thinly sliced
- 1 tsp sambal oelek
- 1 Tbsp soy sauce
- 1.5 Tbsp red wine vinegar
- 2 Pound skirt steak, cut into 5-inch lengths
- In a large bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar, soy sauce and sambal oelek.
- In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced onion and cook over moderate heat, stirring, until softened, about 3 minutes. Scrape the onion into the vinaigrette and let the mixture cool. Add the green tomato, plum, cherries, olives, basil, parsley, cilantro and sorrel, if using. Toss well and season with salt and pepper.
- Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred outside and medium-rare within, about 6 minutes. Transfer the steaks to a carving board and let rest for 5 minutes, then thinly slice across the grain. Serve the steaks with the fruit salsa.
Recipe Credit: Stephanie Izard
Image Credit: John Kernick