STEAK WITH PARSLEY SAUCE

STEAK WITH PARSLEY SAUCE image

Number Of Ingredients 10

2 pounds skirt, flank, or other steak, in four pieces
salt
1 bunch flat-leaf parsley, washed and trimmed
4 cloves garlic, finely chopped
1 cayenne, jalapeÃ±o or serrano chili, finely chopped, seeded if desired (optional)
1 teaspoon Louisiana-style hot sauce
1/3 cup red wine vinegar
1/2 cup olive oil
1 teaspoon black pepper
cooking oil, as needed

Steps:

Season the steaks with salt to taste; cover, set aside and bring to room temperature. Meanwhile, rinse parsley, pat dry, and pulse several times in food processor. Add garlic, pepper (if using), and Louisiana-style hot sauce and process until coarsely chopped. With processor running, add vinegar in a thin stream, then olive oil. You want the parsely finely chopped, but not in a paste. Set aside. Pat the steaks dry with a paper towel. To pan-sear, heat a little oil in a 12-inch cast iron skillet over high heat. Cook the steaks in batches, adding more oil as needed, to desired doneness. Let rest 5 minutes, then slice across the grain. Place steak on a platter and spoon the parsley sauce liberally over. Serve immediately.