Saturday, April 10, 2010

A Blast from the Past

Maybe its my abject horror caused by dealing with some interesting dinners while I was growing up, but I have never wanted to eat skirt steak at all.  However, I was aimlessly wandering around Jewel trying to figure out what I wanted to make for dinner when I stumbled upon some skirt steak.  I decided that I would give it a shot to try to right the Good Ship, Skirt Steak.

It turnded out amazingly, made me rethink my whole idea of skirt steak.  I think this might get added to the rotation of weekday food since it was so easy and delicious.

2 one pound skirt steaks, excess fat trimmed
1/3 cup olive oil
1/3 cup soy sauce
4 cloves garlic, smashed
juice from 3 limes
1/2 tspn red pepper flakes
1/2 tspn cumin seeds, crushed
2 green onions, leaves cut off, cut in half
4 tbsp brown sugar

1.  Combine all ingredients except for steak in a blender.  Blend on high until mixture is smooth.
2.  Put the steak in a large zip lock bag.  Pour contents of blender into the bag.  Toss the steak around in the bag so that each of them is completely coated.
3.  Let the steaks sit in the bag in the refrigerator for at least an hour.
4.  About 5 minutes before you are ready to begin cooking, take the bag out of the refrigerator.
5.  Preheat the grill to high.  When it is ready, put the steaks (still coated in marinade) on the grill, 2.5 minutes per side.
6.  When it is done, you can finish with a blowtorch briefly to give it some more color and char the tips.  Wrap the steaks in a double thick layer of foil and let it sit for 10 minutes.
7.  Remove the steak from the foil (but don't throw out the juice).  Slice the steak crosswise and pour the juice from the foil over the steak.
8.  I served it with some mushroom Rice-a-Roni.  It was pretty good, but I could have made a mushroom rice better myself.  I also made some caramelized onions (thinly slice an onion and cook in oil over medium-low heat for 20 minutes until caramelized), which went very nicely.

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