From “Simple Fresh Southern” by Matt Lee and Ted Lee (Potter). Makes 4 servings. Easily doubled for leftovers.
Ingredients
2 pounds skirt steak, cut into 4 steaks, each about 8 inches long
3 teaspoons kosher salt
1 bunch (about 8 ounces) flat-leaf parsley, trimmed of its toughest stems
2 cloves garlic, chopped
1/2 teaspoon crushed dried red chile flakes
1/3 cup red wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon freshly ground black pepper
2 teaspoons canola oil
Directions
Season the steaks on both sides with 2 teaspoons of the salt and set them aside.
Stuff the parsley into the bowl of a food processor, and add the remaining 1 teaspoon salt, the garlic, and the chile flakes. Pulse several times, pausing to push toward the blade any parsley that sticks to the side of the processor bowl, until the parsley is thoroughly chopped. With the processor running, add the vinegar in a thin stream, followed by the olive oil; process until the mixture is just shy of smooth. You should have about 1 1/3 cups parsley sauce. Reserve it in a small bowl.
Pat the steaks with paper towels to absorb any moisture on their surface, and season on both sides with the black pepper. Pour the canola oil into a 12-inch skillet or saute pan set over high heat, tilting the pan around as it heats until the entire bottom is coated with a thin sheen of oil. When the oil begins to smoke, add the steaks in batches, taking care to not crowd them in the pan, and sear them until each side is nicely browned, 2 1/2 to 3 minutes per side. Transfer the steaks to a cutting board and tent them loosely with aluminum foil. Let them rest for 5 minutes.
Slice the steaks across the grain into 1/4-inch wide slices. Spoon the parsley sauce liberally over.
