Grilled skirt steak with salsa verde: Braai like a chef with WEBER

Method

• For the steak
• Dry the steaks by rubbing the salt evenly over the surface. Transfer to a ziplock bag and then chill for at least 1 hour or up to 24 hours.
• For 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 into a jar. Add the remaining 1 tablespoon of olive oil over the top to create a film that will preserve the lovely bright green. Seal the jar tightly. The sauce can be made and chilled for up to 1 week. Remove the salsa verde from the cooler and let stand at ambient temperature for up to 2 hours before serving.
• Your salsa verde, when at this temperature, won’t cool down your steak.

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• Cooking the steak
• Heat the grill to high heat and grill steaks over the hottest part of the fire, flipping the steak every few minutes for even cooking; the cooking time will vary depending on thickness, about 10 minutes. 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°C and 130°C for medium-rare to medium.
• 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 slices.
• Serve directly from the cutting board with salsa verde for topping the steak.