Skirt Steak With Garlic Confit & Broccoli Rabe Recipe

Chris Robertson, the sous-chef at New York City's North End Grill, works in a restaurant, but his life sounds a lot like many of ours: a small child, a demanding job and a desire to eat good food at home. So when he talks about what he cooks at home, we listen.

His recipe for red wine-marinated skirt steak with broccoli rabe and salsa verde is completely flexible. You can use a variety of different cuts of beef; choose kale or Swiss chard in place of the broccoli rabe; vary the herbs in the salsa verde and cook the steak on a gas or charcoal grill rather than on the stovetop. Consider this recipe a blueprint for better dining.

Recipe adapted from Chris Robertson, North End Grill, New York City

Skirt Steak With Garlic Confit And Broccoli Rabe
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Skirt steak recipe.
Prep Time
Cook Time
(with leftover broccoli rabe)
Total time: 45 minutes
  • Medium-bodied red wine, ¾ cup
  • Garlic, 2 small cloves (smashed) plus 8 whole medium cloves
  • Shallot, ½ medium (thinly sliced)
  • Freshly ground black pepper, 1 tablespoon plus extra for seasoning
  • Skirt steak, two 6-ounce pieces (trimmed of extra fat)
  • Extra-virgin olive oil, 1½ cups plus 2 tablespoons, divided
  • Red pepper flakes, ½ teaspoon
  • Broccoli rabe, 1 large bunch (tough stems removed and stalks cut into 3-inch-long pieces)
  • Water, 2 tablespoons
  • Kosher salt
  • Canola oil, 1 tablespoon
  1. In a gallon-size resealable plastic bag or airtight container, add the: Red wine Smashed garlic Sliced shallot 1 tablespoon ground black pepper Skirt steaks Seal the bag or container and refrigerate for at least 1 hour or up to 3 hours.
  2. Meanwhile, make the garlic confit: In a small saucepan set over low heat, add the: Whole garlic cloves 1½ cups extra-virgin olive oil Cook until the garlic is soft but not browned and a paring knife easily slips into the center of a clove, 20 to 30 minutes. Use the slotted spoon to remove the garlic from the oil (save the oil for another time).
  3. In a large pot or Dutch oven set over medium heat, add: 2 tablespoons extra-virgin olive oil Red pepper flakes Cook until fragrant (take care not to let the red pepper flakes burn), 20 to 30 seconds. Add the: Broccoli rabe Water Season to taste with: Kosher salt Ground black pepper Cover the pot and cook for 1 minute, then add the oil-poached garlic. Use the wooden spoon to quickly stir, cover and continue to cook until the broccoli rabe is tender, 2 to 4 minutes. Remove the lid and cook until the liquid is evaporated, about 4 minutes. Set aside.
  4. Remove the steaks from the marinade and use paper towels to pat dry. Liberally season both sides with: Kosher salt Freshly ground black pepper 5. Set a medium heavy-bottomed skillet over high heat until nearly smoking, 1½ to 2 minutes. Add the: Canola oil Add the seasoned steaks and sear until browned on both sides, about 2 minutes per side for medium-rare. Use tongs to transfer to a cutting board to rest for 5 minutes before slicing into thin strips crosswise and against the grain. Serve with the broccoli rabe.
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