
Yields:
4
Total Time:
30 mins
To garnish her grilled steak, chef Stephanie Izard prepares a summery salsa of sweet cherries and plum, with chopped green tomatoes for tartness and crunch.
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Ingredients
- 3 Tbsp. extra-virgin olive oil
- 2 tsp. extra-virgin olive oil
- 1 1/2 Tbsp. red wine vinegar
- 1 Tbsp. soy sauce
- 1 tsp. sambal oelek
- 1 small spring onion (or 2 scallions)
- 1 large green tomato
- 1 black plum
- 1/2 cup fresh sweet cherries
- 1/4 cup niçoise olives
- 2 Tbsp. finely chopped basil
- 2 Tbsp. finely chopped parsley
- 2 Tbsp. finely chopped cilantro
- 2 Tbsp. finely chopped sorrel
- kosher salt
- Pepper
- 2 lb. skirt steak
Directions
- Step 1In a large bowl, whisk the 3 tablespoons of olive oil with the red wine vinegar, soy sauce, and sambal oelek.
- Step 2In a small skillet, heat the remaining 2 teaspoons of olive oil. Add the sliced onion and cook over moderate heat, stirring, until softened, about 3 minutes. Scrape the onion into the vinaigrette and let the mixture cool. Add the green tomato, plum, cherries, olives, basil, parsley, cilantro, and sorrel, if using. Toss well and season with salt and pepper.
- Step 3Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred outside and medium-rare within, about 6 minutes. Transfer the steaks to a carving board and let rest for 5 minutes, then thinly slice across the grain. Serve the steaks with the fruit salsa.
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