| Garlic
Dijon Skirt Steak
Garlic
Dijon Skirt Steak(courtesy of Gourmet Magazine)
Prep:
25 min
Cook:
6 min
Servings:
1-2
Ingredients:
2 garlic cloves, minced; 2 tablespoons Dijon mustard;
1 tablespoon fresh lime juice; 1 (10-ounce) skirt steak.
In
a bowl, stir together the garlic, mustard, and lime juice.
Trim the steak if necessary. Rub steak with mustard mixture
and marinate 15 minutes. Heat a well-seasoned ridged grill
pan over moderately high heat until just smoking and grill
steak 3 minutes on each side. (Alternatively, broil steak
on the rack of a broiler pan about 4 inches from heat.)
Transfer steak to a platter and let stand, uncovered,
5 minutes. With a sharp knife, diagonally cut the steak
across the grain into 1/3-inch-thick slices and serve
with coleslaw and fries.
Top
Skirt
Steak Fajitas with Lime and Black Pepper
Prep:
Cook:
Servings:
Ingredients:
2 large onions, peeled and cut lengthwise into 6 wedges,
leaving root ends intact; 2 1/2 tablespoons olive oil;
2 1/2 teaspoons balsamic vinegar; 1 1/2 teaspoons salt;
1/4 cup fresh lime juice; 2 pounds skirt steak, halved
crosswise; 2 1/2 teaspoons coarsely ground black pepper;
18 flour tortillas; 1 cup fresh cilantro leaves; 1 cup
salsa (homemade or store-bought).
Prepare
grill for cooking. Thread onions onto skewers (or put
in grill basket), then brush with 1/2 tablespoon oil and
season with salt and pepper. When fire is medium-hot (you
can hold your hand 5 inches above rack for three-to-four
seconds), grill onions, turning occasionally, until tender,
16-to-20 minutes. Transfer to a cutting board. When just
cool enough to handle, cut onions into 1-inch pieces and
toss with vinegar and 1/2 teaspoon salt. While onions
are grilling, stir together lime juice and remaining teaspoon
salt and 2 tablespoons oil in a shallow dish, then add
steak and marinate at room temperature, turning once,
10 minutes. Pat steak dry, then rub with pepper. Grill
steak on lightly oiled grill rack, turning once, 6-to-10
minutes total for medium-rare. Transfer to cutting board,
then let stand 5 minutes before cutting diagonally into
thin slices. While steak is standing, toast tortillas
directly on grill rack, turning once, until puffed slightly
and browned in spots, about 1 minute total. Serve steak,
onions, cilantro and a spoonful of salsa all wrapped in
tortillas. Cook's note: If you aren't able to grill, onions
(no need to skewer) and steak can be cooked in a lightly
oiled well-seasoned ridged grill pan over moderately high
heat, and tortillas can be toasted over gas (hold with
tongs) or directly on top of electric burners. Cut skirt
steak into pieces to fit in grill pan and grill in batches
without crowding.
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