When I’m camping, I want to relax at dinner, which is why I love this easy, bright salsa verde sauce with high-voltage flavor (it’s been passed down for generations in our family). It’s the perfect complement to nearly any entrée or side dish, especially skirt steak.
How to Grill the Perfect Steak
Read article
The affordable cut cooks fast on the grill, yielding a crispy crust and juicy interior. Leftover steak can be used for sandwich, taco, and quesadilla fillings. Note*: Some recipes suggest trimming the steak’s fat to prevent flare-ups when the fat drips onto the coals. Skirt steak isn’t very fatty, but still, leave any fat on for flavor and just be prepared for flare-ups. Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
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Makes 4-6 servings
Prep time 10 min.
Cook time 10-12 min.
Ingredients
2 lbs skirt steak (see Note*) 2 tsp kosher salt 20 turns of the pepper mill For the salsa verde: 1 large or 2 small garlic cloves, peeled One 2oz can anchovy fillets, rinsed and patted dry 2 Tbsp capers 1 tsp red wine vinegar or sherry vinegar 1⁄2 tsp Dijon mustard 1⁄2 cup coarsely chopped fresh parsley 1⁄3 cup olive oil, plus 1 Tbsp
How to make it
To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly and chill for up to 1 week. Dry-brine the steaks by rubbing the salt evenly over the surface. (You can also do this 1 to 2 hours before cooking at camp.) Transfer to a ziplock bag and then chill for up to 24 hours. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving. Fire the grill to high heat and position the grill grate as close as possible to the coals or pile the coals high under the grate to maximize the steak’s proximity to the fire. Remove the steaks from the cooler and pat dry with a paper towel to eliminate moisture on the surface and ensure a crispy crust. Sprinkle both sides with the pepper. Place the steaks over the hottest part of the fire. Using long tongs, flip the steak every minute or so for even cooking; the cooking time will vary depending on thickness. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium. You can cook longer for medium-well or well-done, though it will make the steak chewier. Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices. Serve directly from the cutting board. Stir the top layer of oil into the salsa verde just before serving and let campers add it to their steak directly from the jar. Store leftovers in an airtight container, chilled, for up to 3 days.
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When I’m camping, I want to relax at dinner, which is why I love this easy, bright salsa verde sauce with high-voltage flavor (it’s been passed down for generations in our family). It’s the perfect complement to nearly any entrée or side dish, especially skirt steak.
How to Grill the Perfect Steak
Read article
The affordable cut cooks fast on the grill, yielding a crispy crust and juicy interior. Leftover steak can be used for sandwich, taco, and quesadilla fillings.
How to Grill the Perfect Steak
Read article
How to Grill the Perfect Steak
Note*: Some recipes suggest trimming the steak’s fat to prevent flare-ups when the fat drips onto the coals. Skirt steak isn’t very fatty, but still, leave any fat on for flavor and just be prepared for flare-ups.
Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4-6 servings
Prep time 10 min.
Cook time 10-12 min.
Ingredients
2 lbs skirt steak (see Note*) 2 tsp kosher salt 20 turns of the pepper mill For the salsa verde: 1 large or 2 small garlic cloves, peeled One 2oz can anchovy fillets, rinsed and patted dry 2 Tbsp capers 1 tsp red wine vinegar or sherry vinegar 1⁄2 tsp Dijon mustard 1⁄2 cup coarsely chopped fresh parsley 1⁄3 cup olive oil, plus 1 Tbsp
How to make it
To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly and chill for up to 1 week. Dry-brine the steaks by rubbing the salt evenly over the surface. (You can also do this 1 to 2 hours before cooking at camp.) Transfer to a ziplock bag and then chill for up to 24 hours. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving. Fire the grill to high heat and position the grill grate as close as possible to the coals or pile the coals high under the grate to maximize the steak’s proximity to the fire. Remove the steaks from the cooler and pat dry with a paper towel to eliminate moisture on the surface and ensure a crispy crust. Sprinkle both sides with the pepper. Place the steaks over the hottest part of the fire. Using long tongs, flip the steak every minute or so for even cooking; the cooking time will vary depending on thickness. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium. You can cook longer for medium-well or well-done, though it will make the steak chewier. Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices. Serve directly from the cutting board. Stir the top layer of oil into the salsa verde just before serving and let campers add it to their steak directly from the jar. Store leftovers in an airtight container, chilled, for up to 3 days.
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Makes 4-6 servings
Prep time 10 min.
Cook time 10-12 min.
Ingredients
2 lbs skirt steak (see Note*) 2 tsp kosher salt 20 turns of the pepper mill For the salsa verde: 1 large or 2 small garlic cloves, peeled One 2oz can anchovy fillets, rinsed and patted dry 2 Tbsp capers 1 tsp red wine vinegar or sherry vinegar 1⁄2 tsp Dijon mustard 1⁄2 cup coarsely chopped fresh parsley 1⁄3 cup olive oil, plus 1 Tbsp
How to make it
To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly and chill for up to 1 week. Dry-brine the steaks by rubbing the salt evenly over the surface. (You can also do this 1 to 2 hours before cooking at camp.) Transfer to a ziplock bag and then chill for up to 24 hours. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving. Fire the grill to high heat and position the grill grate as close as possible to the coals or pile the coals high under the grate to maximize the steak’s proximity to the fire. Remove the steaks from the cooler and pat dry with a paper towel to eliminate moisture on the surface and ensure a crispy crust. Sprinkle both sides with the pepper. Place the steaks over the hottest part of the fire. Using long tongs, flip the steak every minute or so for even cooking; the cooking time will vary depending on thickness. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium. You can cook longer for medium-well or well-done, though it will make the steak chewier. Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices. Serve directly from the cutting board. Stir the top layer of oil into the salsa verde just before serving and let campers add it to their steak directly from the jar. Store leftovers in an airtight container, chilled, for up to 3 days.
Makes 4-6 servings
Prep time 10 min.
Cook time 10-12 min.
Prep time 10 min.
Cook time 10-12 min.
Prep time
10 min.
Cook time
10-12 min.
Ingredients
- 2 lbs skirt steak (see Note*)
- 2 tsp kosher salt
- 20 turns of the pepper mill
- For the salsa verde:
- 1 large or 2 small garlic cloves, peeled
- One 2oz can anchovy fillets, rinsed and patted dry
- 2 Tbsp capers
- 1 tsp red wine vinegar or sherry vinegar
- 1⁄2 tsp Dijon mustard
- 1⁄2 cup coarsely chopped fresh parsley
- 1⁄3 cup olive oil, plus 1 Tbsp
How to make it
To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly and chill for up to 1 week. Dry-brine the steaks by rubbing the salt evenly over the surface. (You can also do this 1 to 2 hours before cooking at camp.) Transfer to a ziplock bag and then chill for up to 24 hours. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving. Fire the grill to high heat and position the grill grate as close as possible to the coals or pile the coals high under the grate to maximize the steak’s proximity to the fire. Remove the steaks from the cooler and pat dry with a paper towel to eliminate moisture on the surface and ensure a crispy crust. Sprinkle both sides with the pepper. Place the steaks over the hottest part of the fire. Using long tongs, flip the steak every minute or so for even cooking; the cooking time will vary depending on thickness. Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium. You can cook longer for medium-well or well-done, though it will make the steak chewier. Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices. Serve directly from the cutting board. Stir the top layer of oil into the salsa verde just before serving and let campers add it to their steak directly from the jar. Store leftovers in an airtight container, chilled, for up to 3 days.
To prepare the salsa verde: In a food processor, combine the garlic, anchovies, and capers and pulse until finely chopped. Scrape down the sides of the processor bowl; add the vinegar, mustard, and parsley; and whiz while slowly drizzling in the 1⁄3 cup olive oil until smooth and bright green. Transfer the mixture to a lidded 8-ounce jar. Add the remaining 1 tablespoon olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly and chill for up to 1 week.
Dry-brine the steaks by rubbing the salt evenly over the surface. (You can also do this 1 to 2 hours before cooking at camp.) Transfer to a ziplock bag and then chill for up to 24 hours.
Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving.
Fire the grill to high heat and position the grill grate as close as possible to the coals or pile the coals high under the grate to maximize the steak’s proximity to the fire. Remove the steaks from the cooler and pat dry with a paper towel to eliminate moisture on the surface and ensure a crispy crust. Sprinkle both sides with the pepper.
Place the steaks over the hottest part of the fire. Using long tongs, flip the steak every minute or so for even cooking; the cooking time will vary depending on thickness.
Look for an evenly caramelized and browned outer crust to check doneness. Slight char is okay but don’t let the crust burn! Use a thermometer to check that the internal temperature of the thickest part of the steak is between 125° and 130°F for medium-rare to medium. You can cook longer for medium-well or well-done, though it will make the steak chewier.
Transfer the steak to a cutting board and let rest for 10 minutes so the juices can redistribute. Slice the steak against the grain into 1⁄2-inch slices.
Serve directly from the cutting board. Stir the top layer of oil into the salsa verde just before serving and let campers add it to their steak directly from the jar. Store leftovers in an airtight container, chilled, for up to 3 days.
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Class It Up With The International Mountains Whiskey Glasses
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Uncle Nearest Whiskey Lineup Is Rapidly Expanding
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