- Course: Main Course
- Total Time: A Day Or More
- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
This pleasantly spiced, juicy steak is a treat anytime. But when I serve it with scrambled eggs and home-fried potatoes, it becomes the linchpin for a lively Sunday brunch. This is the original expandable brunch when you think of steak as an accordion. I have served a skirt steak to as few as four and as many as ten. If unexpected guests show up, I just slice the meat thinner. If it is not a spontaneous occasion, however, I parboil a quarter of a pound of potatoes per person the day before and marinate the steak overnight. I also make sure I have at least two eggs per person on hand and Champagne or a chilled light red wine such as Beaujolais.
- 1 or 2 skirt steaks (1 to 1½ pounds total)
- 2 sprigs of fresh thyme
- 1 tablespoon dry sherry
- 1 tablespoon sherry vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 canned chipotle chili pepper plus 1 teaspoon of the juice
- ¼ cup dry white wine
- ¼ cup vegetable oil
- Salt, to taste
1. Pat the steak or steaks dry; cut in half crosswise, and place in a nonreactive dish or gallon-size Ziploc plastic bag.
2. Combine the thyme, sherry, vinegar, lemon juice, cumin, chili powder, chipotle pepper and juice, wine, and oil in a blender or food processor and blend to purée. Pour over the steak and cover the pan or seal the bag. Refrigerate for 8 hours or overnight.
3. Remove the steak from the refrigerator and allow it to come to room temperature. Preheat the broiler or prepare coals for grilling.
4. Broil or grill the steak until seared and nicely browned on one side, about 3 minutes. Turn and cook for 2½ minutes more for medium-rare or 3 minutes for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil, and let rest for 5 minutes.
5. Cut the meat on the bias across the grain into ¼-inch-thick slices. The meat will look rarer than it is. Sprinkle with salt before serving.
To cut cooked skirt steak or flank steak across the grain, angle the knife slightly horizontally to cut at a slant instead of vertically.
© 1997 William Rice
Note from Cookstr's Editors
Nutritional information is based on 6 servings, using 1 1/2 lbs of skirt steak, and includes 1/8 teaspoon of added salt per serving.
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