Grilled Skirt With Herbed Breadcrumbs And Bagna Cauda Sauce
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil4 cloves
Garlic (smashed)1 tbsp
Oregano (finely chopped)1 tbsp
Chives (finely chopped)6 tbsps
Butter (cut into pats)Directions:
1
Watch how to make this recipe
2
For the skirt steak: Sprinkle the steak with kosher salt and crushed red pepper
3
Drizzle with oil and let sit for 30 to 40 minutes
4
Coat a large saute pan with olive oil and add the smashed garlic and a pinch of crushed red pepper
5
Sprinkle with salt
6
Bring the pan to a medium-high heat and toss in the breadcrumbs
7
Toss the breadcrumbs around until they start to get nice and brown and toasted
8
Remove the pan from the heat and stir in the herbs
9
Transfer the breadcrumbs to another container and reserve
10
Wipe the pan out with a paper towel
11
Preheat a grill
12
For the bagna cauda sauce: Add the olive oil to the pan
13
Toss in the garlic, anchovies and lemon juice and bring the pan to a medium heat stirring constantly
14
When the anchovies have melted away, whisk in the butter 1 pat at a time until combined
15
Taste the sauce to make sure it is delicious
16
Keep warm until ready to use
17
Place the skirt steak on the grill
18
After 2 minutes rotate the steak 90 degrees to create grill marks and grill for 1 more minute
19
Flip the steak and grill for 2 more minutes
20
Remove from the grill and sprinkle liberally with the reserved breadcrumbs; let rest for 5 to 10 minutes
21
Serve the steak drizzled with the bagna cauda sauce