Skirt Steak From Zacatecas Recipes
SKIRT STEAK FROM ZACATECAS
Skirt steak (carne de falda) is a terrific and inexpensive cut for grilling, probably the best for quickly cooked, juicy steaks. For breakfast and lunch all over Mexico, you see them as huge, thin steaks that practically cover the whole plate, but they're really only about six to eight ounces of beef. It's called skirt steak because it's from an area along the outside of the belly of the cow-where a skirt would sit (if cows wore skirts). It's a perfect cut for tacos and fajitas, but be sure to slice against the grain for juicier pieces. The fat on skirt steak is what makes it so tasty, but the meat should not be too fatty-no more than one-quarter covered with a thin layer of fat. Remove any excess. Note that the meat must marinate overnight. You can also cook the meat indoors on a ridged stovetop grill over very high heat, 2 minutes per side.
Yield makes 8 tacos
Number Of Ingredients 14
Steps:
- Pound the meat with a butcher's mallet until a uniform 1/4 inch thick. In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, 1 tablespoon of the salt, 2 teaspoons of the pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade. Rub the mixture over the meat, cover, and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).
- Prepare a charcoal or gas grill. Season the meat with additional salt and pepper as you throw it on the grill. Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total. Remove the meat from the heat and cut into 1/4-inch-thick strips (my preference) or 1/4-inch dice.
- To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnishes. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnishes, fold, and eat right away.
CHURRASCO (GRILLED MARINATED SKIRT STEAK)
Like so many of the best Puerto Rican dishes, churrasco - garlicky wood-fire-grilled steak served with chimichurri - starts by tenderizing a tougher cut of meat (skirt steak) with a flavorful marinade. Although its origins are Argentinian and Brazilian (the word churrasco encompassing grilled meats in both Spanish and Portuguese), variations on the dish are Latin American staples. This recipe kicks up a classic Puerto Rican marinade with a bit of adobo seasoning, and then served with wasakaka, an herbaceous sauce from the Dominican Republic using lime juice. The steak should be grilled over an open fire (the smoke is key), but a gas grill will do, as will a cast-iron skillet. Serve with adobo roasted potatoes, maduros, white rice or arroz mamposteao, plus fresh tomato and avocado slices.
Provided by Von Diaz
Categories dinner, meat, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Pat the steaks dry and place in a large zip-top bag.
- Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
- If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
- Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
- Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
- Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.
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