Party Steak with Grilled Scallion Salsa Verde

Name: Steak with Grilled Scallion Salsa Verde
Yield: 8–10 servings
Ingredients: 6 garlic cloves, finely grated; ¾ cup plus 3 Tbsp. sherry vinegar or red wine vinegar; 3 lb. skirt steak, cut into 5" pieces; Kosher salt; 1 Tbsp. plus 2 tsp. sugar; 1¼ cups extra-virgin olive oil, plus more for grill; 2 large bunches scallions (about 30 scallions); 2 Fresno chiles, seeds removed if desired, finely chopped

By Anna Stockwell

June 17, 2019

Photo by Chelsie Craig, Food Styling by Kat Boytsova

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy. We like to pair it with a sauce with a kick, but for a milder taste, de-seed your chiles before chopping.

Recipe notes

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