Ingredients

• 1 1/2 pounds skirt steak

For the marinade

• 1/4 cup extra virgin olive oil
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon chili powder
• 1 teaspoon coarse salt (kosher or sea)
• The juice of 1 lime

For the Chimichurri Sauce

• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh flat-leaf parsley leaves
• 1/2 medium onion, peeled and coarsely chopped
• 2 to 3 cloves garlic, peeled and coarsely chopped
• 1 teaspoon coarse salt (kosher or sea), or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1/4 teaspoon hot red pepper flakes (optional)
• 1/2 teaspoon dried Italian blend herbs
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar, or more to taste

Directions

Step 1

Whisk together the marinade ingredients. Combine the marinade and steak in a large resealable plastic bag. Seal and chill for 30 minutes, or up to overnight. (An overnight marinade gives the steak more flavor.)

Step 2

Combine all the ingredients for the Chimichurri Sauce in a blender or food processor and process until fairly smooth. heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Step 3

Preheat a grill pan or grill to medium-high heat. Oil with vegetable oil. Sear the steak for 2 to 3 minutes on each side until nicely browned on the outside and pink in the middle.

Step 4

Thinly slice the steak on a sharp diagonal across the grain and serve with the Chimichurri Sauce on top.

Ingredients

• 2 oil-packed anchovy fillets (optional)
• 1 garlic clove, peeled and thinly sliced
• 1 cup chopped tender fresh herbs, such as parsley, dill, and/or basil
• 1 tablespoon brined capers, drained
• 2 tablespoons fresh lemon or lime juice, or white wine vinegar
• 6 tablespoons extra virgin olive oil, divided use
• Coarse salt (kosher or sea) and freshly ground black pepper
• Four 6-ounce skin-on fillets of salmon
• Flaky sea salt, such as Maldon, for finishing

Directions

Step 1

Make the sauce: Using the side of a chef’s knife, mash the anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with the herbs, capers, lemon juice, and 5 tablespoons of olive oil. Season with salt and pepper. (Remember, capers are salty.)

Step 2

Swirl the remaining one tablespoon of olive oil in a large nonstick skillet. Season the salmon generously on both sides with salt, and lay skin side down in a cold skillet. Place the skillet over medium heat and let it gradually
heat up until the fat starts to cook out of the fish, about 4 minutes. At this point, you may press gently on fish so that the skin is flat against the pan. Continue to cook until the skin is super-crisp and the flesh is
mostly opaque (you can increase or decrease the heat slightly if needed, but don’t try to rush it), 8 to 12 minutes longer, depending on the thickness of the fish. Less fatty fish won’t release as much fat on their own, so you may need to add a splash more olive oil into the skillet if the skin isn’t getting crisp enough. Turn the fish and cook just until opaque all the way through, about 1 minute.

Step 3

Spoon the green sauce onto a platter and carefully set the salmon, skin side up, on top. Sprinkle with sea salt before serving.