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Post by sadie1263 on Apr 10, 2012 15:52:17 GMT
Recipe: Skirt steak with watercress and chilies April Bloomfield
Ingredients 1 packed teaspoon finely grated lime zest 2 tablespoons freshly squeezed lime juice 1/4 cup extra virgin olive oil, plus a few glugs 1 1/2 teaspoons Dijon mustard 1/8 teaspoon finely grated garlic 1/2 teaspoon Maldon or another flaky sea salt A 1-pound skirt steak, cut in half or thirds, if necessary Kosher salt 2 large Dutch or other spicy long red chilies, thinly sliced (including seeds) 3 medium shallots, root ends trimmed, halved lengthwise, and cut lengthwise into thin slices 1 pint or so cherry tomatoes, halved 2 big fistfuls (about 3 ounces) peppery baby watercress
Preparation Preheat a grill to high (preferably, build a charcoal fire and let the coals turn pale gray) or heat a cast-iron griddle over high heat. Let the grates or griddle get good and hot. Whisk together the lime zest, juice, extra virgin olive oil, mustard, garlic, and sea salt in a small bowl. Set the dressing aside for the moment.
Rub both sides of the steak with a generous drizzle of oil, then generously season all over with the kosher salt. Scatter one side with half the chilies and give them a good old pat so they stick, then flip the steak and do the same on the other side. Grill the steak, turning it over once, until it's charred and lovely looking, 4 to 6 minutes for medium-rare. Some of the chilies will fall onto the hot surface. Pluck them off with tongs as they get charred and put them in a large bowl. When the steak is ready, add it to the bowl, folding it if need be.
Spoon about 2 teaspoons of the dressing over the steak and chilies and give it a toss. Combine the shallots and tomatoes in a large bowl, pour in the rest of the dressing, and give it a toss. Let it sit for a couple of minutes, then add the watercress and toss gently but well.
Slice the steak across the grain into long, thin slices, about 5 inches long and a little less than ¼ inch thick. Layer the salad and steak, lightly and elegantly, on a platter, ending with a small handful of vegetables. Spoon on the lovely liquid remaining in the steak bowl and scatter any remaining chilies here and there.
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Post by DAS (formerly BushAdmirer) on Apr 11, 2012 21:46:48 GMT
Hi Sadie - Have you actually prepared this recipe and had great success? If so, what kind of long red chiles are you using and where did you buy them? Dried or fresh? I love the flavor of skirt steak but it is so tough and chewy. We've had success using a Sous Vide machine to make it tender before lightly grilling. We have the Demi Sous Vide Supreme pictured here and it really does a great job with skirt steak and lots of other foods. Pays for itself pretty quickly because you can use inexpensive cuts of meat like skirt steak rather than expensive filet mignon or Porterhouse. It turns out the tough steaks have more flavor. The Sous Vide tenderizes them while keeping them rare. www.sousvidesupreme.com/Department.aspx?DeptID=1&AdID=177
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