Recipes
Skirt Steak with Wilted Rainbow Peppers
You can serve this steak on slices of lightly toasted ciabatta rubbed with garlic.
Yield: 4
Cook Time: 40 minutes
Ingredients
- 1 large skirt steak, about 2 pounds
- 1 teaspoon smoked Spanish paprika
- 1 teaspoon ground cumin
- Fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, slivered
- 1 medium-size red onion, sliced thin
- 2 jalapeño chilies, cored, seeded and slivered
- 3 bell peppers, red, yellow and orange, cored and slivered
- 1 tablespoon sherry vinegar
- 1 tablespoon slivered fresh basil leaves
Directions
Use a large, sharp knife to butterfly skirt steak (or have butcher do it) and cut into 4 portions. Combine paprika, cumin, 1/2 teaspoon salt and pepper and rub onto outer side (not cut side) of steak. Place spiced-side down on a platter. Set aside.
Preheat grill or grill pan to very hot. Meanwhile, heat oil in a skillet. Add garlic, onion, jalapeños and a dusting of salt and sauté over medium-low heat until soft. Add bell peppers, increase heat to medium-high and sauté until bell peppers just begin to wilt but are still slightly crisp, about 5 minutes. Remove pan from heat.
Place steak spiced-side down on grill or in pan and sear, close to source of heat, 2 to 3 minutes, until just starting to brown around edges but still nearly raw on top. Transfer to a serving platter, seared-side down. Briefly reheat peppers, add vinegar and basil, stir, then pour over steak, spreading to cover meat. Serve.
Preheat grill or grill pan to very hot. Meanwhile, heat oil in a skillet. Add garlic, onion, jalapeños and a dusting of salt and sauté over medium-low heat until soft. Add bell peppers, increase heat to medium-high and sauté until bell peppers just begin to wilt but are still slightly crisp, about 5 minutes. Remove pan from heat.
Place steak spiced-side down on grill or in pan and sear, close to source of heat, 2 to 3 minutes, until just starting to brown around edges but still nearly raw on top. Transfer to a serving platter, seared-side down. Briefly reheat peppers, add vinegar and basil, stir, then pour over steak, spreading to cover meat. Serve.
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