Sara Deseran, 7x7 Magazine.
Salsa Verde, piquant with capers and salty with anchovies, is a classic match with grilled steak. Don¹t try to substitute curly leaf parsley for the flat-leafed Italian; it has a different taste and texture. The steak can be grilled ahead of time–even the day before; just wait to slice it until you’re ready to make the sandwiches. An even tastier option is to bring the marinated meat and grill it at the picnic, letting people assemble their own sandwiches there.
Makes 6 sandwiches
2 ½ cups finely chopped Italian parsley
3 tablespoons red wine vinegar
3 tablespoons brined capers, chopped
¼ cup finely chopped shallots
2 ½ teaspoons anchovy paste
¾ cup olive oil
2 teaspoons kosher salt, or to taste
¾ teaspoon freshly ground pepper
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 teaspoons kosher salt
½ teaspoon freshly ground pepper
2 ½ pounds skirt steak
6 French rolls or pieces of focaccia, sliced
Thin slices of red onion for dressing
Trimmed watercress for dressing
- To make the salsa verde, combine the parsley, red wine vinegar, capers, shallots and anchovy paste in a bowl. Slowly whisk in the olive oil. Add salt and pepper. Cover and stored in the refrigerator, the salsa can be kept for several days.
- Combine the olive oil, garlic, salt and pepper and rub the steak with it. Let sit for one hour. Prepare a grill. Place the steak directly over a hot fire and grill 3 to 4 minutes per side for medium rare. Remove to a cutting board. When cool, slice the steak across the grain into thin strips, at the most, ½-inch thick.
- Take each bottom half of the bread and spread it with generous amounts of the salsa verde. Top with slices of steak, and onion and watercress as desired. If desired, spread a little mustard on the remaining bread and place on top.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »