Weekly Winner: One Sensational Skirt Steak

skirt steakI dearly love skirt steak.  It is one of my all-time favorite cuts of steak.  I make a lot of skirt steak, not only for me and my husband, but also for my clients.  All around it’s a fan favorite.  I’ve made skirt steak numerous different ways — grilled, sautéed, broiled, and stir-fried.  It’s always good and the meat is always flavorful.  That’s what I like most about the cut.  It tastes like meat.  No matter how you season it, whether it has a marinade or a finishing sauce, the end product is juicy, steaky, meaty goodness.

Having said all that and sang all those praises to the glorious skirt steak, let it be said that I have never made a better skirt steak than I did this past Sunday.  This recipe surpassed all others. Truth be told, it was the relish that initially caught my eye.  I thought it sounded interesting and would make a nice addition to skirt steak which I knew would be fabulous.  The relish was delicious. It was really good.  But honestly, it was all about the steak – with or without the relish.

The recipe is Coffee and Ancho Chile Skirt Steak with Green Chile-Apple Relish and comes from Sunset Magazine.  I will definitely be making this again and I am anxious to try the rub on other cuts of steak as well.  There is something about the coffee, ancho and brown sugar mixture that totally amps up the beefiness without overpowering it.  It still tastes like steak … only better!

Coffee and Ancho Chile Skirt Steak with Green Chile-Apple Relish

Serves 4

Ingredients:

1 tablespoon finely ground coffee

1 tablespoon ancho chile powder

2 tsp. kosher salt

1½ teaspoons packed light or dark brown sugar

1 skirt steak (1½ to 2 lbs.)

¼ pound mild green chiles, such as Anaheim or poblano, cut in half and seeded

½ tart apple, such as Granny Smith, quartered and cored

½ small onion, cut into thick slices

1 tablespoon vegetable oil

Pepper

½ teaspoon chopped fresh oregano leaves

½ teaspoon lime juice

Method:

1. Heat a grill to medium-high (350° to 450°). In a small bowl, combine coffee, chile powder, 2 tsp. salt, and the brown sugar. Rub all over steak and let sit. Rub green chiles, apple, and onion with oil and season to taste with salt and pepper.

2. Grill steak, turning once (dry rub on meat will be very dark), 8 to 10 minutes total for medium-rare. Meanwhile, grill chiles, apple, and onion until lightly charred all over, 6 to 8 minutes.

3. Transfer everything to a cutting board, tent steak with foil, and let rest 5 minutes. Meanwhile, chop chiles, apple, and onion and transfer to a medium bowl. Stir in oregano and lime juice and season to taste with salt and pepper.

4. Thinly slice steak against the grain and top with chile-apple relish.

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1 Comment (+add yours?)

  1. Jenn - Chivalrous Cooking
    Jun 03, 2014 @ 18:14:53

    love skirt steak!

    Reply

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