By Lidey Heuck
- Total Time
- 35 minutes, plus marinating
- Rating
- 5(1,433)
- Notes
- Read community notes
Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.
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Ingredients
Yield:4 servings
- 1½pounds skirt steak
- ½cup extra-virgin olive oil
- ¼cup red-wine vinegar
- ¼cup thinly sliced scallions (about 2)
- 2tablespoons capers, drained and roughly chopped
- 1tablespoon minced garlic (about 2 large cloves)
- ½teaspoon kosher salt, plus more to taste
- ½teaspoon black pepper, plus more to taste
- 2tablespoons chopped fresh flat-leaf parsley
- 2tablespoons chopped fresh mint
- ¼cup toasted pine nuts
- 2romaine hearts
- ½cup crumbled feta cheese (about 3 ounces)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
717 calories; 60 grams fat; 16 grams saturated fat; 1 gram trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 40 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.
Step
2
Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
Step
3
In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
Step
4
Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
Step
5
While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.
Ratings
5
out of 5
1,433
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Cooking Notes
Sam
A new favorite. Followed the instructions precisely and it was perfection. Only marinated the skirt steak for one hour and it was like butter. We used a cast iron skillet because we have no grill. Seared the fatter steaks for 4 minutes per side and 1 minute less on the thinner pieces. Grill schmill, this was gorgeous.
BM
We made this tonight, it was delicious! I substituted fresh dill for the mint and added a bit more garlic. Fabulous!
Janet R.
This recipe sounded good and somehow I had all the ingredients except the fresh mint, plus there was a snowstorm all day, so no way was I driving 9 miles to the grocery store, where they were likely all out of mint. So I ripped open a peppermint teabag and put about 1/2 tsp into the marinade/dressing. Worked out just fine.
KC
Made it a little more of a rounded meal by throwing a substantial handful of cooked chilled Farro on top of the lettuce before the feta, pine nuts and dressing, along with a few halved cherry tomatoes for good measure. Delicious!
cookingandcooking
Great recipe! One note add some source of sugar to the marinade/dressing. Way too acidic without it. You can use brown sugar or honey
katie
Really enjoyed this. I made it for a mixed crowd (in ages) so kept the salad in another bowl and kept the extra salsa verde dressing on the side. Everyone loved it.
Tara
I added pomegranate seeds to the salad...sooo good!
jennifer kriz
overmarinated, not alot of flavor--better to marinate at room temp for an hour (not 24)
Jess
Delicious. I doubled the dressing and grilled the romaine (brushed it with the steak marinade and popped it on the grill for a minute per side. The idea of adding farro to the salad is a great one. I may make this in the future for the salad alone.
Kim in MN
Is it possible you didn't slice it against the grain? It is tough as a shoe if it isn't sliced correctly.
Kim in MN
The only change I made was substituting thinner rib eye for skirt because we couldn't find skirt (hello Minnesota who doesn't think skirt steak is worthwhile). Great recipe. We grilled the romaine.
Joanna
Substituted lamb chops for the beef. The mint and feta was a great combo with the lamb. Napa cabbage fresh from our CSA share subbed for the Romaine. While meal was terrific.
Susan
Sooooo delicious and a very satisfying low carb meal. It also works well subbing fish in for the protein. I use swordfish or halibut which only needs 20 min in the marinade and then panfry (3-4min per side depending on fillet thickness and desired doneness).
Donnushka
Use the outside skirt steak which is more tender.
Jane
The salsa was amazing! However I don’t think it added much flavor as a marinade even after six hours. Next time, I will probably cook a good cut of steak (or other meat) then just add the salsa to that and the salad afterwards. I added some lime juice and olive oil to make the salsa go a bit further.
Reni
Wow! Did not expect this recipe to be so delicious. Restaurant quality salad and steak. Easy to prepare, too. My wife and I really enjoyed it!
Reni
Wow! I did not expect this recipe to be so delicious. Restaurant quality salad and steak. Easy to prepare too. My wife and I really enjoyed it. A new favorite!
my notes
Would ya’ll think this marinade would keep well if made and stored a day or two in advance? Needing an easy, pre-concert meal and wanted to make this (already quick) recipe a bit easier to throw together.
Arbanas family
We loved it. I used flank steak leftovers from fajitas. What a great way to use it up!
CC in DC
Delicious!! Used a cast iron skillet because I have no grill pan or grill and the steak came out just fine. Marinated for an hour and the meat was tender and so so delicious. Doubled up on the pine nuts and feta for thrills.
Doreen
Wow! Just wow! Only marinated about 30 minutes and subbed pecans for pine nuts. Delicious plus!!
Jackie
This was so good! After reading the reviews, I actually doubled the dressing, and decided to add more vegetables, grilled corn grilled asparagus and added cherry tomatoes for color. The combined flavors were fabulous! I also toasted more pinenuts than the recipe called for. So healthy and soooo good….this of this was incredible. My husband loved it and wants it not in “the one hit wonder” category. I love NYT cooking and have made sooooo many incredible meals from to
Tara
Made many subs / omissions since we were on vacation. Some of them were pretty egregious due to what was available, but it still turned out GREAT. Adding to my summer rotation and will make a batch of the dressing to have on hand.- Cilantro vs parsley- ACV vs red wine vinegar- Tri tip vs skirt steak (I didn’t do the grilling, so not sure how time compares - for marinade, 1 hr still worked)- Skipped pine nuts, capers- Grilled romaine as suggested
Kelly from Brooklyn
Basically doubled the marinade/dressing and added sliced Kalamata olives as well. So good. Second time making and the butcher had flank but no skirt. Flank also worked very well. Served with a small amount of oven roasted baby yellow potatoes on the side. Loved by all.
Joe
Add some lemon juice to the remainder of the dressing. We substituted basil for mint and it still worked great!
jamily
Fantastic and delicious salad. We added corn and nectarines and it was an awesome summery addition.
Lisa
Very tasty, followed recipe but didn’t grill romaine.
Sue
Delicious! Subbed in shallots for the scallions and walnuts for the pine nuts and it was a delicious meal. The capers and fresh mint make this a perfect summer evening meal. Served with some grilled portobello mushrooms.
G
Wouldn’t change a thing!
Lisa V
A great meal! I did add a pinch of sugar to the marinade/dressing to tone down the acidity.
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