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Cooking 101
We teamed up with Chef Marc Murphy to bring you this Grilled Skirt Steak Salad with Haven's Kitchen Herby Chimichurri. This recipe is an adaptation of his renowned Grilled Skirt Steak with Watercress Salad, a favorite at his esteemed restaurant, Landmarc, in NYC. Chef Murphy's expertise and the vibrant taste of Haven's Kitchen Herby Chimichurri come together to create a mouthwatering dish that is both quick and delicious.
Chef Tip: For maximum flavor, marinate the skirt steak in the olive oil, thyme, garlic, and pepper mixture for at least 1 hour, or better yet, overnight. This allows the steak to absorb the wonderful aromas and enhances its tenderness. Don't forget to season the steaks generously with salt and pepper just before grilling to elevate the flavors.
For the Skirt Steak
½ cup olive oil, plus more for oiling the grill
¼ cup fresh thyme leaves
2 garlic cloves, minced
2 teaspoons freshly ground
black pepper, plus more as needed
2 pounds skirt steak
Kosher salt
For the Chimichurri Vinaigrette:
For the Watercress Salad:
3 bunches (about 12 cups) of watercress
1 cup Marinated Roasted Red Peppers (cut into thin strips)
Kosher salt
Freshly ground black pepper
½ cup (2 ounces) crumbled blue cheese
In a large bowl, combine olive oil, thyme, garlic, and pepper. Add the steak, toss to coat, cover, and refrigerate for at least 1 hour or preferably overnight.
Preheat a grill or heat a grill pan over moderately high heat until hot. Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove steak from the marinade, scraping off any excess, and season steaks liberally with salt and pepper.
Place steak on the grill and cook for 3 to 4 minutes per side for medium-rare and 1 to 2 minutes longer for medium. Transfer the meat to a cutting board, tent with foil, and let stand for 10 minutes before slicing.
Toss watercress, roasted peppers, and Herby Chimichurri in a large bowl. Season to taste with salt and black pepper and divide among four large serving bowls. Sprinkle with blue cheese. Slice steaks against the grain into bite-size pieces and arrange them over the watercress salad.
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