Photo: Randy Harris; Food Stylist: Roscoe BetsillDonatella Arpaia’s Grilled Garlic & Herb Skirt Steak1¼ cup chopped fresh flat-leaf parsley, divided3 Tbsp. chopped fresh rosemary8 garlic cloves, minced, divided½ cup extra-virgin olive oil, divided2 lbs. skirt steak1 cup fresh mint leaves2 Tbsp. drained capers1 Tbsp. Dijon mustard1¼ tsp. black pepper, divided1 tsp. kosher salt1. Whisk ¼ cup parsley, rosemary, 6 minced garlic cloves and ¼ cup olive oil in a small bowl. Spread mixture over steak, and place in a baking dish. Cover and chill at least 3 hours or up to overnight.2. Combine 1 cup parsley, mint, capers, mustard and 2 minced garlic cloves in a food processor; process to a paste, about 30 seconds. With processor running, slowly pour in ¼ cup olive oil; process until blended. Transfer to a bowl, and stir in ¼ teaspoon pepper.3. Preheat grill to high (450° to 500°). Scrape most of marinade off steak, and discard; sprinkle steak with 1 teaspoon each salt and pepper. Place steak on oiled grill grates. Grill, uncovered, 3 minutes. Flip steak, and grill until lightly charred on outside and medium-rare inside, about 1 minute longer. Transfer to a cutting board, and let stand 10 minutes.4. Thinly slice steak against the grain. Serve with parsley-mint sauce.Donatella Arpaia’s Radicchio, Tomato and Mozzarella Salad8 oz. grape or cherry tomatoes, halved2 Tbsp. extra-virgin olive oil, divided¾ tsp. kosher salt, divided¾ tsp. black pepper, divided½ (10-oz.) head radicchio, cored and very thinly sliced2 heads endive (3 1/2 oz. total), cut into 1/2-in. pieces8 oz. fresh ovolini mozzarella balls¼ cup chopped fresh basil⅛ tsp. flaky sea salt1. Place tomatoes in an even layer on a serving platter. Drizzle tomatoes with 1 tablespoon of the olive oil, and sprinkle with ¼ teaspoon each of the kosher salt and black pepper.2. Toss radicchio and endive with remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl. Arrange on platter with tomatoes, exposing some of the tomatoes. Place mozzarella in center of radicchio mixture; scatter basil over mixture. Sprinkle with flaky sea salt. Serve with steak.Serves:6 to 8Active time:20 minutesTotal time:20 minutes, plus marinating time
Photo: Randy Harris; Food Stylist: Roscoe Betsill
Donatella Arpaia’s Grilled Garlic & Herb Skirt Steak1¼ cup chopped fresh flat-leaf parsley, divided3 Tbsp. chopped fresh rosemary8 garlic cloves, minced, divided½ cup extra-virgin olive oil, divided2 lbs. skirt steak1 cup fresh mint leaves2 Tbsp. drained capers1 Tbsp. Dijon mustard1¼ tsp. black pepper, divided1 tsp. kosher salt1. Whisk ¼ cup parsley, rosemary, 6 minced garlic cloves and ¼ cup olive oil in a small bowl. Spread mixture over steak, and place in a baking dish. Cover and chill at least 3 hours or up to overnight.2. Combine 1 cup parsley, mint, capers, mustard and 2 minced garlic cloves in a food processor; process to a paste, about 30 seconds. With processor running, slowly pour in ¼ cup olive oil; process until blended. Transfer to a bowl, and stir in ¼ teaspoon pepper.3. Preheat grill to high (450° to 500°). Scrape most of marinade off steak, and discard; sprinkle steak with 1 teaspoon each salt and pepper. Place steak on oiled grill grates. Grill, uncovered, 3 minutes. Flip steak, and grill until lightly charred on outside and medium-rare inside, about 1 minute longer. Transfer to a cutting board, and let stand 10 minutes.4. Thinly slice steak against the grain. Serve with parsley-mint sauce.Donatella Arpaia’s Radicchio, Tomato and Mozzarella Salad8 oz. grape or cherry tomatoes, halved2 Tbsp. extra-virgin olive oil, divided¾ tsp. kosher salt, divided¾ tsp. black pepper, divided½ (10-oz.) head radicchio, cored and very thinly sliced2 heads endive (3 1/2 oz. total), cut into 1/2-in. pieces8 oz. fresh ovolini mozzarella balls¼ cup chopped fresh basil⅛ tsp. flaky sea salt1. Place tomatoes in an even layer on a serving platter. Drizzle tomatoes with 1 tablespoon of the olive oil, and sprinkle with ¼ teaspoon each of the kosher salt and black pepper.2. Toss radicchio and endive with remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl. Arrange on platter with tomatoes, exposing some of the tomatoes. Place mozzarella in center of radicchio mixture; scatter basil over mixture. Sprinkle with flaky sea salt. Serve with steak.Serves:6 to 8Active time:20 minutesTotal time:20 minutes, plus marinating time
Donatella Arpaia’s Grilled Garlic & Herb Skirt Steak
1¼ cup chopped fresh flat-leaf parsley, divided3 Tbsp. chopped fresh rosemary8 garlic cloves, minced, divided½ cup extra-virgin olive oil, divided2 lbs. skirt steak1 cup fresh mint leaves2 Tbsp. drained capers1 Tbsp. Dijon mustard1¼ tsp. black pepper, divided1 tsp. kosher salt
Whisk ¼ cup parsley, rosemary, 6 minced garlic cloves and ¼ cup olive oil in a small bowl. Spread mixture over steak, and place in a baking dish. Cover and chill at least 3 hours or up to overnight.
Combine 1 cup parsley, mint, capers, mustard and 2 minced garlic cloves in a food processor; process to a paste, about 30 seconds. With processor running, slowly pour in ¼ cup olive oil; process until blended. Transfer to a bowl, and stir in ¼ teaspoon pepper.
Preheat grill to high (450° to 500°). Scrape most of marinade off steak, and discard; sprinkle steak with 1 teaspoon each salt and pepper. Place steak on oiled grill grates. Grill, uncovered, 3 minutes. Flip steak, and grill until lightly charred on outside and medium-rare inside, about 1 minute longer. Transfer to a cutting board, and let stand 10 minutes.
Thinly slice steak against the grain. Serve with parsley-mint sauce.
Donatella Arpaia’s Radicchio, Tomato and Mozzarella Salad
8 oz. grape or cherry tomatoes, halved2 Tbsp. extra-virgin olive oil, divided¾ tsp. kosher salt, divided¾ tsp. black pepper, divided½ (10-oz.) head radicchio, cored and very thinly sliced2 heads endive (3 1/2 oz. total), cut into 1/2-in. pieces8 oz. fresh ovolini mozzarella balls¼ cup chopped fresh basil⅛ tsp. flaky sea salt
Place tomatoes in an even layer on a serving platter. Drizzle tomatoes with 1 tablespoon of the olive oil, and sprinkle with ¼ teaspoon each of the kosher salt and black pepper.
Toss radicchio and endive with remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper in a large bowl. Arrange on platter with tomatoes, exposing some of the tomatoes. Place mozzarella in center of radicchio mixture; scatter basil over mixture. Sprinkle with flaky sea salt. Serve with steak.
Serves:6 to 8Active time:20 minutesTotal time:20 minutes, plus marinating time
source: people.com
