Skirt Steak and Scallion Salsa

This recipe for Skirt Steak and Scallion Salsa is all about celebrating bold tastes and simple pleasures for the perfect summer picnic. We’re talking juicy, tender steak, perfectly charred and worthy of firing up the grill for. Plus, it includes a zesty scallion salsa featuring surprise bites of cornichons.

How Our Skirt Steak and Scallion Salsa Recipe Came to Be

The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Skirt Steak and Scallion Salsa

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• Author: Chef Brandie Lamb

Print Recipe

Description

Sizzling flavors of perfectly grilled skirt steak topped with an intruiging scallion and cornichons salsa.

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Ingredients

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For the skirt steak:

• 3 lb skirt steak
• 1 sliced red onion
• 6 garlic cloves, minced
• 1 bunch fresh parsley
• 1 tsp fresh pepper
• ½ cup red wine vinegar
• ½ cup sweet red wine
• ¼ cup oil
• Water to cover

For the salsa:

• ½ cup grilled scallions
• 1/3 cup cornichons
• 1/3 cup sherry vinegar
• 1/3 cup olive oil
• 1 tbsp capers
• 3 garlic cloves
• 1 Aleppo pepper
• 1 fresh thyme sprig
• 2 tbsp whole grain mustard
• 1 tsp salt
• 1 tsp pepper
• ¼ cup fresh parsley

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Instructions

1. Marinate skirt steak for 8 hours or more.
2. Grill the scallions. Chop scallions and cornichons finely. Pulse the rest of the ingredients separately and mix well.
3. Preheat grill. Remove steak from marinade and let drip. Grill skirt steak for 3-5 minutes per side. Remove and let rest for 5-10 minutes.
4. Slice steak, drizzle with the salsa, and enjoy!

Recipe by Chef Brandie Lamb
Story by Keith Recker
Styling by Justin Matase
Photography by Dave Bryce

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