11.20.2005

Skirt Steak with Cilantro Garlic Sauce

The sauce:
1 medium garlic clove
1/2 tsp salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tbsp fresh lemon juice
1/8 tsp cayenne

The steak:
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
2 lbs skirt steak, cut crosswise into 3- to 4-inch pieces

For the sauce: Mince garlic and mash to a paste with salt. Add remaining sauce ingredients, then blend until smooth.

For the steak: Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture. Pour the cilantro sauce evenly over the steak and rub it in. Let sit and marinate for as long as possible.

Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). (**I have also cooked the steak under the broiler -- about 5 minutes on each side, for steak about 1/2" thick. This resulted in perfectly medium doneness. Next time, I will broil for less time because I like my meat medium-rare.**)

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