Grilled Skirt Steak with Almond & Caper Salsa

Name: Grilled Skirt Steak with Almond & Caper Salsa (Falda de Ternera con Vinagreta de Almendras y Alcaparras)
Yield: Serves 4 to 6
Cuisine: Spanish
Ingredients: 3 to 4 tablespoons chopped pitted dark olives, such as niçoise or Gaeta; ⅓ cup chopped fresh flat-leaf parsley; ⅓ cup lightly toasted blanched almonds; Coarse salt (kosher or sea) and freshly ground black pepper; 1½ teaspoons balsamic vinegar; Coarse salt (kosher or sea); Coarse salt (kosher or sea); Coarse salt (kosher or sea); 2 pounds skirt steak, cut crosswise into 4-inch pieces; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 3 to 4 tablespoons chopped pitted dark olives, such as niçoise or Gaeta; 3 to 4 tablespoons chopped pitted dark olives, such as niçoise or Gaeta; 2 tablespoons drained capers; 2 medium-size garlic cloves, chopped; 1 teaspoon sweet (not smoked) paprika; 1 teaspoon coarsely ground black pepper; 1 tablespoon best-quality red wine vinegar; ½ cup light olive oil

Falda de Ternera con Vinagreta de Almendras y Alcaparras

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Though grilled skirt steak isn’t particularly Spanish—the huge popularity of Argentinean steak houses in Spain notwithstanding—this one, with its zestful salsa of almonds, olives, capers, and parsley, does taste Iberian. The salsa, inspired by a recipe from the great Basque chef Juan Mari Arzak, is also delicious on grilled chicken or firm fish, such as swordfish.

Ingredients

Europe
Spain
Main course
Gluten-free
Mediterranean

Ingredients

Method