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Party Steak with Grilled Scallion Salsa Verde

Yields1 Serving

 6 Garlic cloves, finely grated
 ¾ cup plus 3 Tbsp. Sherry vinegar or red wine vinegar
 3 lbs Skirt steak, cut into 5" pieces
 Kosher salt
 1 tbsp Plus 2 tsp. sugar
 2 ¾ cups Extra-virgin olive oil, plus more for grill
 30 Scallions (About 2 bunches)
 2 Fresno chiles, seeds removed if desired, finely chopped

Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally, 10–15 minutes.


Prepare a grill for medium-high heat; oil grate. Grill scallions (making sure to arrange them perpendicular across grates so they don’t fall through), turning occasionally, until charred and softened, 6–8 minutes. Transfer to a cutting board and let cool slightly.


Grill steaks until charred and an instant-read thermometer inserted into the thickest part registers 120°, 3–4 minutes per side for medium-rare. Transfer to cutting board and let rest 10 minutes.


Meanwhile, trim roots from scallions and thinly slice. Transfer to a medium bowl and add chiles and remaining 1¼ cups oil, 3 Tbsp. vinegar, 1 Tbsp. salt, and 2 tsp. sugar and mix well to combine. Taste and season with more salt if needed.


Slice steak against the grain into ¼"-thick strips. Arrange on a platter and spoon some scallion salsa verde over. Serve additional salsa verde alongside.