Grilled skirt steak with almond and caper salsa (Falda de ternera con vinagreta de almendras y alcaparras) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 260) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 02, 2015

    This salsa is a mix of ground, toasted almonds, capers, olives, parsley, garlic, paprika, black pepper, red and balsamic vinegars, and olive oil. It is killer! It was salty as-is, so I didn’t add the salt mentioned in the recipe, and I only used half of the 1/2 cup oil called for. The skirt steak is seasoned only with salt and pepper, and grilled for 6-8 minutes. Mr. NS did the grilling on the big egg. It may have been the particular skirt steak we purchased, but the meat was far too tough for me. I’ve had it before, of course, but more often in preps where it’s thinly sliced before cooking (such as bulgogi), not grilled as a steak. The entire time I was chewing on the meat I was wishing for something more tender to accompany this great relish. I’ll be making this salsa again, to go with a tender steak or a firm white fish. http://chowhound.chow.com/topics/1020811?commentId=9667769#9667769

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