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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 680 kcal
- Protein
- 41 g
- Carbohydrates
- 6 g
- Fat
- 56 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 724 mg
- Saturated Fat
- 14 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 34 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 130 mg
- Potassium
- 695 mg
- Calcium
- 50 mg
- Iron
- 4.8 mg
- Magnesium
- 55 mg
- Phosphorus
- 312 mg
- Zinc
- 12.2 mg
- Vitamin A
- 79 mcg
- Vitamin C
- 35 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 5.0 mg
- Vitamin K
- 290 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 4.9 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.60 mg
- Niacin
- 10.5 mg
- Folate
- 45 mcg
- Water
- 197 g
Sources: USDA FoodData Central
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.
Troubleshooting
Steak is tough and chewy to eat
Cause: The steak was sliced with the grain instead of against it, leaving long muscle fibers intact.
Fix: Cut the already sliced pieces into smaller, bite-sized chunks to shorten the muscle fibers mechanically.
Prevention: Look closely at the parallel lines running down the meat before cutting, and position your knife to cut completely across them.
Marinade burns on the grill
Cause: Grill was too hot or flare-ups from the olive oil caught the herbs on fire.
Fix: Scrape off the overly burnt bits with a knife before resting and serving.
Prevention: Ensure grates are clean and manage flare-ups by moving the steak to a slightly cooler zone if flames become unmanageable.
Cultural Context
Rof is a quintessential Senegalese seasoning mixture, traditionally composed of parsley, garlic, spring onions, and chili. It is most famous for being stuffed inside cuts of fish for Senegal's national dish, Thieboudienne, but its versatile, punchy flavor profile makes it an exceptional marinade and condiment for grilled meats.
