Marinated And Grilled Skirt Steak With Wilted Watercress And Salsa Verde Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons sherry vinegar

Salt and pepper

2 tablespoons unsalted butter

4 cloves garlic

Pinch white pepper

1 tablespoon chopped fresh rosemary leaves

3/4 cup extra-virgin olive oil

1 lime, juiced

2 teaspoons freshly ground black pepper

1/2 cup sherry vinegar

2 teaspoons minced garlic

1 lemon, juiced

1 tablespoon chopped fresh sage leaves

Extra-virgin olive oil

1 tablespoon kosher salt

8 cloves garlic, peeled and sliced in 1/2 lengthwise

1/4 cup fresh parsley leaves

1/4 cup fresh cilantro leaves

1 (1 3/4 to 2 pound) skirt steak

1/2 teaspoon salt

5 bunches fresh watercress, coarse stems removed, well rinsed with water clinging to leaves

1 tablespoon chopped fresh thyme leaves

2 shallots

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