Steak With Olive Salsa
Steak With Olive Salsa
Coat boneless skirt steak (or the lighter lamb steak alternative) with olive oil, garlic and rosemary. Serve with grilled peppers and lemons. Dovetailing Tip: Cook an additional 1 pound of steak to use in Grilled Skirt Steak Gyros on day 4.
Prep time:
Cook time:
Yield:
Serving size: 4
Calories per serving: 493
Ingredients:
Cook time:
Yield:
Serving size: 4
Calories per serving: 493
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
4 sprigs rosemary, leaves stripped
1 1/2 pounds boneless lamb steak or skirt steak
kosher salt and freshly ground pepper
1/3 cup chopped fresh parsley
3/4 cup pitted green spanish olives, coarsely chopped
3 lemons, halved
4 bananas or cubanelle peppers, halved lengthwise and seeded
2 bunches scallions
Directions:
Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Source: foodnetwork.com
Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140 degrees F.) Transfer to a cutting board and let rest, 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
