Equipment
* optional
Ingredients
Senegalese Rof Sauce
- 60 g fresh parsley, leaves and tender stems roughly chopped
- 40 g scallions, roughly chopped
- ½ white onion, roughly chopped
- 1 jalapeno, stemmed
- 1 serrano chile, stemmed
- 60 ml lemon juice, freshly squeezed
- 120 ml olive oil
- 6 g kosher salt
- 2 g black pepper, freshly ground
Steak
- 800 g skirt steak, trimmed of excess surface fat
Nutrition (per serving)
Method
In a food processor, combine the parsley, scallions, white onion, jalapeno, serrano chile, lemon juice, olive oil, kosher salt, and black pepper. Pulse until the mixture is finely minced but not completely pureed, creating a thick, herbaceous paste.
Place the skirt steak in a shallow dish. Rub exactly half of the rof over both sides of the meat. Let the steak marinate at room temperature for 30 minutes. Reserve the remaining rof in a separate bowl to use as a finishing sauce, ensuring no cross-contamination with the raw meat.
Preheat a gas grill, charcoal grill, or a heavy cast iron grill pan over high heat, aiming for a surface temperature of around 260C/500F.
Place the marinated steak onto the hot grill. Cook undisturbed for 3 to 4 minutes per side to develop a deep, crusty char. For medium-rare doneness, pull the steak when the internal temperature reaches 54C/130F.
Transfer the grilled steak to a clean cutting board. Let the meat rest for 10 minutes to allow the juices to redistribute and the internal temperature to carry over slightly.
Identify the direction of the muscle fibers on the steak and slice thinly perpendicular to them. Serve the sliced steak immediately, generously topped with the reserved fresh rof sauce.
Chef's Notes
- Skirt steak has a very loose muscle structure that absorbs marinades beautifully, but it must be cooked over extremely high heat to achieve a crust without overcooking the thin center.
- Rof is traditionally used as a flavorful stuffing for fish in Senegal, but its bright, sharp, and acidic profile perfectly cuts through the rich fat of beef.
- Adjust the chili levels to your personal preference. Removing the seeds and white ribs from the jalapeno and serrano will drastically reduce the capsaicin heat while maintaining the floral pepper flavor.
Storage
Refrigerator: 3 days — Store the steak and leftover rof in separate airtight containers.
Freezer: 2 months — Cooked steak can be frozen, but fresh rof will lose its vibrant texture and color.
Reheating: Enjoy cold, or gently warm the steak in a skillet over low heat just until heated through.
