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Shared By Grace Warren Atwood

Skirt Steak With Salsa Verde Salad

Ingredients

  • 1 ½ pounds skirt steak
  • ½ cup extra-virgin olive oil
  • ¼ cup red-wine vinegar
  • ¼ cup thinly sliced scallions (about 2)
  • 2 tablespoons capers, drained and roughly chopped
  • 1 tablespoon minced garlic (about 2 large cloves)
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • ¼ cup toasted pine nuts
  • 2 romaine hearts
  • ½ cup crumbled feta cheese (about 3 ounces)

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