Another day is upon us and that means another meal we must find to make, and we got you once again. This time it may take a bit longer than the others we have given, this one runs about 45 minutes. We all love steak and this one will make your family and or friends think you have taken culinary classes. A combination of onion, parsley, scallions and chile, this classic Senegalese sauce adds complexity to dishes. Typically used to stuff fish as a marinade and top it as a bold relish, it is also great for tempering the smoky char of grilled chicken or steak. In this recipe, some sauce rof is used as a marinade and served as a topping. Our Friends at cooking.nytimes.com gave us this great recipe.
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
COOK TIME
Ingredients
- 1½ pounds skirt steak or boneless short ribs (see Tip)
- Coarse kosher salt (such as Morton) and black pepper
- 1 medium white or yellow onion, diced
- 1serrano chile or jalapeno stemmed
- 2garlic cloves, peeled
- 4scallions, trimmed and thinly sliced
- 1 small bunch parsley, leaves and tender stems only (about 2 ounces)
- 1lemon
- ¼cup extra-virgin olive oil
Preparation
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Step 1
Pat the steak dry and season lightly with salt.
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Step 2
Roughly chop the onion in a food processor by pulsing repeatedly. Add the serrano and garlic and pulse to combine. Add the scallions and parsley and pulse until chopped into a coarse paste. Transfer the paste to a large bowl and zest the lemon directly into it. Stir in 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon pepper. (Alternatively, finely chop the onion, serrano, garlic, scallions and parsley into a coarse paste by hand. Transfer to a large bowl and stir in the lemon zest, oil, salt and pepper.)
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Step 3
Transfer about ¾ cup of the paste to a small bowl. Place the meat in the large bowl and turn to coat. Marinate for at least 15 minutes at room temperature, or refrigerate, covered if needed, for up to 12 hours.
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Step 4
Combine the reserved marinade with the remaining 2 tablespoons olive oil and squeeze in about 2 tablespoons fresh lemon juice. Season with ¼ teaspoon salt and a pinch of black pepper, stir to combine and set aside.
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Step 5
Heat a charcoal or gas grill to medium-high.
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Step 6
Scrape any excess marinade off the steak and discard. Grill the steak until the contact side is seared, 4 to 5 minutes. Flip and cook for an additional 3 minutes for medium-rare. Cook for an additional minute on each side for medium.
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Step 7
Transfer the steak to a board to rest for at least 5 minutes. Slice and transfer to a serving platter. Spoon the marinade dressing over the steak and serve immediately.
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