Mario Batali’s delicious winter dish

Skirt steak
1. In a non-reactive medium casserole, combine the rosemary, thyme, parsley, garlic, and 1/2 cup of the olive oil and stir well to blend. Place the steak in the casserole and turn to coat both sides with the herb mixture. Cover tightly and refrigerate for at least 4 hours or overnight.

2. Preheat the grill or broiler. Remove the steak from the marinade, brush off the excess herb mixture, and season with salt and pepper. Place on the hottest part of the grill. Cook for 3 minutes on one side, then turn carefully with tongs and cook for 2 minutes on the other side.

3. Remove the steak from the grill and let it rest for 3 minutes.

4. Meanwhile, gently stir together the beans, 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, the red pepper flakes, basil and garlic. Season lightly with salt and pepper.

5. Place 2 tablespoons of the salsa verde in the center of each plate. Top the salsa verde with cannellini beans. Slice the steak on the bias about ½ inch thick and divide the slices evenly among the plates. Top each portion with some of the red onion pickles, drizzle with extra-virgin olive oil and serve.

Salsa verde
In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar, pepper, red pepper flakes, and garlic and pulse to form a coarse puree. With the motor running, slowly drizzle in the olive oil to form a relatively smooth puree that still has some personality. Season with salt and pepper. The salsa can be refrigerated in a covered container for up to 1 week.

Red onion pickles
In a deep bowl, combine the vinegar, 1 cup water, the sugar, salt and beet juice. Add the onions into the bowl, making sure they are completely covered by pickling liquid. Cover and refrigerate for at least 24 hours.