Urban Epicure’s Deidre Hopp — who has cooked for Jerry and Jessica Seinfeld, Trina Turk and more — gave Breezy her recipe for:
Grilled Skirt Lamb Steak w/Salsa Verde
• 1/4 cup salted capers, soaked for 30 minutes, drained, coarsely chopped
• 1/2 cup chopped fresh Italian flat leaf parsley
• 1/3 cup chopped scallions
• 1/2 cup chopped fresh mint leaves
• 1/2 cup fresh lemon juice
• 2 teaspoons grated lemon peel
• 1 cup olive oil, preferably extra-virgin
• 2 teaspoons dried crushed red pepper flakes
• 3 1/2 teaspoons coarse salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 (4 1/2 to 5-pound) Skirt or Tri Tip
• 1 tablespoon minced garlic
• Nonstick cooking spray
Directions
Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over meat. Pour 1/2 cup of salsa verde over the steak, turning the meat to coat evenly. I like to marinate the meat for a day or as long as possible. I also double the salsa recipe as the sauce is great and keeps for a couple of day! Great with left overs. Heat BBQ and spray meat so it does not stick to grill and cook to desired temperature.
Also, I serve this with a lime cilantro rice. Cook rice according to recipe and add about ½ cup of finely chopped cilantro and ¼ cup of fresh squeezed lime juice.