Our Nocellara Extra Virgin Olive Oil is boldly green and peppery, you might think you need garlic in either the condimento or on the steak, but please try this dish without to experience the nuances of our black label oil and how it can bring out the flavors of the steak and herbs.
1 TBS fresh squeezed lemon juice
1 TBS fresh parsley, finely chopped
1 TBS fresh oregano, finely chopped
1 TBS fresh thyme, finely chopped
1/4 tsp sea salt
1 skirt steak (about 1 pound)
freshly ground black pepper
Combine all condimento ingredients and whisk vigorously. Let sit while you prep and grill the steak.
Liberally apply sea salt and black pepper to skirt steak and grill over a screaming hot fire, about 2 minutes per side.
Let steak rest for 10 minutes on a cutting board, uncovered.
Slice steak against the grain, pile onto a platter, give the condimento another vigorous whisk and pour over the slices of steak.
The combination of the three different herbs adds easy complexity to this simple condiment, but feel free to add more (lovage? lemon thyme?) or just use one herb to showcase it.
For sea salt, we like Fine Maine Sea Salt Company for this dish. It has a briny edge that works so well with the lemon and herbs. If you also have a coarse sea salt, feel free to add that as a finishing salt to add crunch to the steak.
We prefer pasture raised beef, for the benefits of superior flavor, nutrients, and sustainability. We like Walpole Valley Farms in Walpole, NH, but please source sustainably raised meat close to your home!