A new take on a Strogonoff-style sauce over slices of juicy medium-rare steak.
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped rosemary
2 tablespoons finely chopped thyme
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
2 pounds skirt steak
Sauce a la Russe:
1 packed cup parsley leaves
1 packed cup basil leaves
1 packed cup mint leaves
2/3 cup capers, drained
2 large oil-packed anchovy fillets, drained and chopped
1 garlic clove, chopped
1 tablespoon Dijon mustard
1 teaspoon sugar
1 cup sour cream
Salt and freshly ground black pepper
Hot smoked paprika, for sprinkling
No nutrition information available
In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil. Spread the mixture over the steak. Cover and refrigerate on a platter for at least 4 hours.
In a food processor, combine parsley, basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. Add sour cream and process just until blended. Taste and season with kosher salt and freshly ground black pepper.
Light a grill. Scrape most of the marinade off the steak and season the meat with salt and black pepper. Grill over high heat for about 3 minutes. Turn the steak and grill for 2 minutes longer, until browned outside and medium-rare within. Transfer the steak to a cutting board and let rest for 3 minutes. Thinly slice the steak against the grain and sprinkle with smoked paprika. Pass the sauce at the table.