Steak with Grilled Scallion Salsa Verde

steak garlic sherry wine vinegar red wine vinegar olive oil grill green onion scallion chile

Anna Stockwell

8–10 servings

Source

Ingredients

6 garlic cloves, finely grated

¾ cup plus 3 Tbsp. sherry vinegar or red wine vinegar

3 lb. skirt steak, cut into 5" pieces

Kosher salt

1 Tbsp. plus 2 tsp. sugar

1¼ cups extra-virgin olive oil, plus more for grill

2 large bunches scallions (about 30 scallions)

2 Fresno chiles, seeds removed if desired, finely chopped

Method

Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally, 10–15 minutes.

Prepare a grill for medium-high heat; oil grate. Grill scallions (making sure to arrange them perpendicular across grates so they don’t fall through), turning occasionally, until charred and softened, 6–8 minutes. Transfer to a cutting board and let cool slightly.

Grill steaks until charred and an instant-read thermometer inserted into the thickest part registers 120°, 3–4 minutes per side for medium-rare. Transfer to cutting board and let rest 10 minutes.

Meanwhile, trim roots from scallions and thinly slice. Transfer to a medium bowl and add chiles and remaining 1¼ cups oil, 3 Tbsp. vinegar, 1 Tbsp. salt, and 2 tsp. sugar and mix well to combine. Taste and season with more salt if needed.

Slice steak against the grain into ¼"-thick strips. Arrange on a platter and spoon some scallion salsa verde over. Serve additional salsa verde alongside.