Skirt Steak with Spicy Green Salsa

Most of the dishes that have ''wowed' me in the two months I've been cooking have been desserts. This was one where not only did we eat every last bite (don't even ask how much meat that was) but we were practically licking the plates afterward.

Mr. L and I are huge skirt steak fans, so pretty much any recipe that calls for it would probably be a hit. But I think this recipe was more than just the rub that went on the meat...the green sauce that accompanied it complimented the meat perfectly.

The photo is of the steak just before it went in the oven. I have no photos of the cooked steak with sauce...we um, kinda ate it all before even thinking of photos (it smelled divine!).

This came out of the Martha Stewart Everyday Food:Great Food Fast book which honestly, hasn't let me down yet. The only fault I find with the book is that they don't always list minor ingredients in the ingredient list. The salsa recipe didn't have the water listed...you found out about it in the directions. And the steak recipe says "salt and pepper" in the ingredient list but doesn't tell you how much...until you get to the directions. Not sure why some cookbooks do this.

SKIRT STEAK WITH SPICY GREEN SALSA

5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons coarse salt
1/2 teaspoon fresh ground pepper
1 1/2 pounds skirt steak
2 teaspoons olive oil, plus more for grates

In a small bowl, combine the chili powder, cumin, oregano, salt and pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
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 the desired doneness, 4 to 6 minutes for medium rare. Top with Spicy Green Salsa. Serves 4

SPICY GREEN SALSA

1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced pickled jalapeño chilies
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon coarse salt
1 tablespoon water

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

Notes: I didn't really measure the oil, I just drizzled on what looked like a good coating. We also didn't grill this, we stuck it under the broiler.

Notes: Make more salsa...trust me.

Comments

[Kathie]

Going to have to try this one after that rating. ;-) But does the steak really say skirt steak on it in the store?? Cuz in all my years of oldness, I have never noticed that one. Hubby doesn't do spicy, so I will get all the salsa. Works for me!

[barbie2be]

Mrs. L. this looks delicious! can't wait to make it for Roommate L.

[Mrs. L]

Kathie - It does say "skirt steak". Skirt steak is what most fajitas are made of and from what I understand restaurants tend to buy up most of the supply. It's from the same area of flank steaks and hanger steaks. It's also a piece of meat that isn't "cut" by the butcher...what you buy is what comes off the cow. We usually buy it from our upscale grocery store, but we find it at Safeway, Albertsons and P&W markets too. If you have a supermarket with a butcher, ask them for it. I think the sauce and rub would work well on all kinds of meat though, if you can't find skirt steak.

Barbie2be - You'll have to let us know how you liked it!

[Roz]

Well this does sound really good. Too bad there were not left overs for me!

[Jan]

Sounds really good. I will have to look for skirt steak. I don't think I have ever seen it either.