← Back to Search Results
grilling
Spicy Skirt Steak

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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.

Yield: Serves 4 to 6

Ingredients

  • 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

Directions

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.

Notes

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.

 

Nutritional Information

Nutrients per serving (% daily value)

285kcal (14%)
15mg (2%)
3mg (4%)
5mcg RAE (0%)
474mg
26mg
22g
0g
56mg (19%)
5g (23%)
20g (30%)
0g
1g
374mg (16%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
living-raw-food Living Raw Food
by Sarma Melngailis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
a-new-way-to-cook A New Way to Cook
by Sally Schneider
lidias-italy Lidia's Italy
by Lidia Bastianich
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?