Grilled Skirt Steak Salad w/ Haven’s Kitchen Herby Chimichurri Recipe

Marc recently teamed up with Alison Cayne, Founder of Haven’s Kitchen, to make his classic Grilled Skirt Steak Salad with Haven’s Kitchen Herby Chimichurri. Check out this quicker (yet tasty) version of his famous dish.

GRILLED SKIRT STEAK with Haven’s Kitchen Herby-Chimichurri

Adapted from his famous Grilled Skirt Steak with Watercress Salad served at his beloved restaurant, Landmarc, in NYC.

SERVES 4

For the Skirt Steak:

  • ½  cup olive oil, plus more for oiling the grill

  • ¼ cup fresh thyme leaves

  • 2 garlic cloves, minced

  • 2 teaspoons freshly ground

  • black pepper, plus more as needed

  • 2 pounds skirt steak

  • Kosher salt

For the Chimichurri Vinaigrette

For the Watercress Salad:

  • 3 bunches (about 12 cups) of watercress

  • 1 cup Marinated Roasted Red Peppers (cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • ½  cup (2 ounces) crumbled blue cheese

MARINATE THE STEAK:

1. In a large bowl, combine the olive oil, thyme, garlic, and pepper. Add the steak,

toss to coat, cover, and refrigerate for at least 1 hour or preferably overnight. You

can also do this in a large resealable plastic bag.

GRILL THE STEAK:

2. Preheat a grill or heat a grill pan over moderately high heat until hot.

3. Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove

the steak from the marinade, scraping off any excess. Just before cooking, season

the steaks liberally with salt and pepper. Place the steak on the grill and cook for

3 to 4 minutes per side for medium-rare and 1 to 2 minutes longer for medium.

Transfer the meat to a cutting board, tent with foil, and let stand for 10 minutes

before slicing.

MAKE THE WATERCRESS SALAD AND ASSEMBLE THE DISH:

4. Right before serving, toss the watercress, roasted peppers, and Chimichurri

in a large bowl. Season to taste with salt and black pepper and divide

among four large serving bowls. Sprinkle with the blue cheese. Slice the steaks

against the grain into bite-size pieces and arrange them over the watercress salad.

Enjoy!


Jessica Schupack