This Is the Ultimate Summer Steak 

Summer cooking is all about letting quality ingredients shine. As a private chef rooted in seasonal cooking, I find myself reaching for bright herbs, simple preparations, and recipes that celebrate what’s fresh. This grilled skirt steak with pistachio salsa verde is exactly that. It feels elevated enough for entertaining but is simple enough to throw together for a weeknight dinner. The combination of smoky grilled steak, charred summer vegetables, and a vibrant herb-packed salsa verde creates a meal that is full of contrast, flavor, and texture.

Courtesy of Nicole Dragon

 Every great dish needs different textures, and Nichols Farms pistachios are the secret ingredient in this salsa verde. Nichols Farms is a sustainable family farm, and I love knowing exactly where my ingredients are coming from. The pistachios add the perfect crunch along with a subtle sweet nuttiness that pairs really well with the fresh herbs and rich steak. 

For the salsa verde, I’m using Marianne’s Avocado Oil. It’s 100% pure avocado oil with no blends or fillers and is Regenerative Organic Certified, plus it’s the only Seed Oil Free Certified™ avocado oil available. Starting with high-quality ingredients sets up success in the final dish. During grilling season, avocado oil is a kitchen staple thanks to its neutral flavor and 500°F smoke point. It can handle the high heat of the grill and doesn’t compete with the bright flavors of the herbs and vegetables, allowing every ingredient to do exactly what it’s supposed to.

Grilled Skirt Steak & Pistachio Salsa Verde with Marianne’s Avocado Oil and Nichols Farms Salted Pistachios 

For the Steak & Vegetables

• 1½ -2 pounds skirt steak
• 2 tablespoons Marianne’s Avocado Oil
• Salt and freshly cracked black pepper
• Assorted summer vegetables (peppers, onions, summer squash) 

For the Pistachio Salsa Verde

• ⅓ cup Nichols Farms No Shell Pistachios
• 1 cup fresh parsley
• ½ cup fresh basil
• 2 tablespoons fresh chives
• 1 garlic clove
• 1 jalapeno 
• Juice of 1 lemon
• ⅓ cup Marianne’s Avocado Oil, plus more as needed 
• Salt and freshly cracked black pepper, to taste

1. Remove the skirt steak from the refrigerator 20-30 minutes before grilling to take the chill off. Pat the steak dry and drizzle with Marianne’s Avocado Oil. Season generously with salt and black pepper on both sides.
2. Toss vegetables with Marianne’s Avocado Oil, salt, and pepper.
3. To make the pistachio salsa verde, combine the Nichols Farms pistachios, parsley, basil, chives, garlic, lemon juice, and Marianne’s Avocado Oil in a food processor. Pulse until combined but still slightly textured. Stream in more avocado oil as needed to adjust consistency to your preference. Season with salt and pepper to taste.
4. Preheat your grill to medium-high heat. Grill the vegetables for 3-4 minutes per side until lightly charred and tender. Place the skirt steak on the hot grill and cook for 4-5 minutes per side for medium, depending on thickness. The steak will naturally release from the grates when it’s ready to flip.
5. Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing. Slice the steak against the grain and arrange on a platter with the grilled vegetables.
6. Spoon the pistachio salsa verde generously over the steak and vegetables.
7. Finish with an extra sprinkle of chopped Nichols Farms Pistachios for additional crunch and serve immediately.

Nicole Dragon is a private chef who splits her time between San Diego and New Jersey. Follow her on Instagram @thefooddragon or visit thefooddragon.com 

For a video of Nicole preparing this dish, visit Sunset’s instagram @sunsetmag.