Follow by Email

Thursday, June 2, 2011

Cooking: Skirt Steak With Spicy Green Salsa


I guess I'm the eternal carnivore. When I'm not going around sampling new burgers, I'm at home cooking up some skirt steak.

I wanted to share this recipe from one of my fave cookbooks, Great Food Fast. The recipe in the book recommends pairing it with potato salad, but I wanted something healthier so I made a salad with grilled peaches instead. Stay tuned for the salad in next week's entry!

This skirt steak was so tender and when cut at a bias and with the sauce on top, it looked and tasted fantastic. And it was very easy and quick. The vinegar and jalapenos in the sauce gave it a kick and tanginess that complemented the meatiness of the steaks extremely well.

I mean, it was no chimichurri sauce but it was another good option to the Argentine classic. If you're a red wine lover like me, this will go perfectly with some full-bodied Pinot Noir or Syrah (or heck, some Zinfandel too). Enjoy!

Skirt Steak with Spicy Green Salsa
by Martha Stewart from Everyday Food: Great Fast Food

Ingredients:
5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Coarse salt and fresh ground pepper
1 1/2 pounds skirt steak
2 teaspoons of olive oil, plus more for grates

1. In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with the oil halfway through, for 10 minutes.

2. Heat a grill to high, lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook turning once, until the meat has reached desired doneness, 4-6 minutes for medium rare.

Spicy Green Salsa

Ingredients:
1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced pickled jalapeƱos
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon course salt

Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3-4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration. Makes 1/3 cup.

No comments: