We have long been fans of Indian-American chefs. Their familiarity with complex spice and flavor blend has always impressed us. Indeed, chef Julie Sahni was the inspiration for starting our blog several years ago. Now there is another star in our culinary firmament: Floyd Cardoz. We have been trying recipes from two of his books, One Spice, Two Spice and Flavorwalla. This recipe comes from his latest book, Flavorwalla, page 241. We thought it would be fun to try a beef cut that many shy away from skirt steak. Although skirt steak has long the darling for fajita recipes, Floyd Cardoz has a recipe for grilling skirt steak and serving the steak without wrapping it in a tortilla. We made this last night to general acclaim. Remember: cut the meat thin and bring a steak knife to the table. This cut is not your melt-in-your-mouth filet mignon, but this recipe brings flavor to the table in abundance!
We plan to use the marinade in other situations where we are looking for a spicy kick to grilled beef. The grilled peppers and onions will make a great side dish or accompaniment for other entrees, too!
Here is the recipe.
Grilled skirt steak ingredients:
1/3 cup boiling water
3 ancho chiles, seeded
1 dried chipotle chile
2 Tbsp canola oil
8 garlic cloves
Juice of 3 limes
1 Tbsp black peppercorns, coarsely ground
1 tsp cumin seeds
1 & 1/2 lb. skirt steak
Grilled poblano peppers and onions ingredients:
3 poblano peppers
2 large white onions, cut into 1/4-inch slices
Leaves from 2 thyme sprigs
Freshly ground black pepper
2 Tbsp canola oil
1 cup cilantro leaves with tender stems, washed and dried
2 Tbsp freshly grated peeled horseradish
Juice of 1 small lime
In a small saucepan, bring the water to a boil. Keep hot.
Heat a large cast-iron skillet over medium heat. Place the ancho and chipotle chiles in the pan and toast, turning once, until slightly colored on both sides, 5 to 10 minutes total.Remove from the heat and submerge the chiles in the hot water. Let stand for 10 minutes.
Transfer the chiles, with their soaking liquid, to a blender or food processor. Add the oil, garlic, lime juice, pepper, and cumin seeds and process until smooth.
Rub the mixture all over the steak and place it in a covered dish or ziplock bag. Marinate in the refrigerator for at least 4 hours, and up to 12 hours.
Prepare a hot grill. Have ready a grill basket, if you have one. Remove the steak from the refrigerator and let stand at room temperature while the grill heats.
Grill the poblano peppers, turning a few times, until charred on all sides. Place them in a bowl and cover with a napkin until cooled. Place the grill basket, if using, on the grill to heat. Sprinkle the onions with the thyme and season with salt and pepper. Brush on both sides with the oil. Grill the onions in the grill basket or directly on the grill, turning once, until tender and well marked on both sides, about 15 minutes. Remove from the grill.
Meanwhile, use a paper towel to rub off the charred skin from the poblano peppers. Remove and discard the cores and seeds. Slice the peppers into strips and transfer to a large bowl.
Add the onions to the bowl, separating them into rings if necessary. Add the cilantro, horseradish, and lime juice. Season to taste with salt and pepper. Keep warm.
Remove the steak from the marinade and season on both sides with salt. Grill the steak for 8 to 10 minutes, turning once, for medium-rare, or to the desired doneness. Transfer to a cooling rack and let rest for 10 minutes, then slice thinly with the grain.
Place the sliced steak on a serving platter and arrange the peppers and onions around the steak. Serve.