GRILLED SKIRT STEAK WITH SMOKY HERB SAUCE

Grilled Skirt Steak with Smoky Herb Sauce image

Provided by Giada De Laurentiis

Time 45m

Yield 4 servings

Number Of Ingredients 14

Previous Next

One 1-pound skirt steak or flank steak
1 teaspoon kosher salt
1 tablespoon olive oil
1/2 lemon
1 shallot, minced
1/3 cup packed fresh basil leaves, chopped
1/3 cup packed fresh mint leaves, chopped
1/3 cup packed fresh Italian parsley leaves, chopped
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 cup sliced almonds, toasted and chopped
3/4 teaspoon smoked paprika

Steps:

For the steak: Preheat a grill or grill pan to medium high.
Sprinkle the skirt steak with the salt and drizzle with the olive oil. Place on the grill and cook to the desired doneness, 4 to 6 minutes per side, depending on the thickness. (The outside of the steak should have a golden-brown char.) Remove to a platter and squeeze the lemon half over the steak. Let rest for 10 minutes.
For the herb sauce: Meanwhile, put the shallot, basil, mint, parsley, olive oil, salt, lemon zest, lemon juice, almonds and paprika in a medium bowl. Mix together until combined.
Cut the steak on the bias into 1/2-inch-thick slices, against the grain. Serve with the herb sauce.