Grilled Skirt Steak and Beef Marrowbones with Radish Herb Sauce and Pepper Purée
4 cups mixed fresh garden herbs, such as flat-leaf parsley,
cilantro, sweet cicely, baby mustard greens, baby sorrel, baby
komatsuna, oxalis, mizuna, or watercress
11 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
One 1 ½- to 2-pound skirt steak, (preferably grass-fed)
10 Cubanelle (Italian) peppers
Green hot sauce
1 tablespoon red-wine vinegar, such as Banyuls
1 pound mixed radishes, such as French Breakfast and White Icicle, cleaned and sliced
Optional: Four 2-inch-high beef marrowbones
(about 4 pounds), refrigerated and soaked in water for 8 hours (change water at least once)
In the bowl of a food processor, blend 2 cups of the mixed herbs with 3 tablespoons of the olive oil to make a coarse purée; season with salt and pepper. Spread the herb purée on both sides of the steak. Marinate, covered, in the refrigerator for at least 30 minutes.
Meanwhile, roast the peppers. Heat the broiler. Coat the peppers with 2 tablespoons olive oil and arrange on a baking sheet or grill pan. Broil 2 inches from the heat, turning frequently until blistered and blackened, about 15 minutes. Transfer to a bowl and seal with plastic wrap until cool. When cool, peel and seed; discard the ribs and roughly chop the peppers. Put the roasted peppers in the blender, along with a few dashes of the hot sauce and 2 tablespoons olive oil. Season the pepper purée with salt to taste.
In a medium bowl, whisk the remaining 4 tablespoons olive oil with the vinegar, then pour over the radishes and mix well to coat. Add the remaining 2 cups of garden herbs to the radishes. Season with salt and pepper.
In a cast-iron pan or skillet over medium-high heat, cook the steak for 2 minutes per side for rare or 3 minutes per side for medium rare. If cooking on a grill, heat the grill, put the skirt steak on the hottest part of the grill, and cook for approximately 2 minutes per side for medium rare. Remove the steak from the skillet or grill and let rest for 5 minutes. When cool, slice on the bias against the grain.
Season the marrowbones with salt and pepper and cook on the grill, covered, or roast in a 425°F for 15 to 20 minutes, or until the marrow is cooked through or a knife or skewer can pierce the marrow without any resistance.
To serve, spoon some of the pepper purée on serving plates, arrange the slices of skirt steak on top, and spoon a portion of radish-herb salad around the meat. Lay one roasted marrowbone on each plate, if using.