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Playbook & Chef Michael Schlow grill up chile rubbed skirt steak for Cinco de Mayo

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Day before:Marinate the steaks in:1 tsp of salt,1/2 tsp of black pepper,juice of 1 lime,2 tbsp of sherry or red wine vinegar,1 tbsp of soy sauce,1 tbsp of chopped cilantro,3 oz of olive oil,1/4 tsp of chipotle or cayenne pepper.Mix all together, rub all over steaks, place in zip lock bags with any extra marinade and allow to sit over night.Day of:To prepare steaks:Heat grill to high.Take steaks out of fridge and remove from bag.Remove any excess marinade.Sprinkle the steaks with salt and pepper and rub a little bit of the adobo sauce onto the steaks.Careful, the adobo sauce is very spicy!Place steaks on the grill,Steak is cooked and pre-sliced,Make the Salsa topping:Corn,Asparagus,Tomato Salsa,Makes 2 cups.1 cup of cooked corn;1/2 cup of asparagus, grilled, sliced into thin rounds;1/2 cup of diced ripe tomato;2 tbsp of chopped cilantro;1/4 of a white onion, diced small;Juice of 1 lime;2 oz of olive oil.Salt, pepper, and cayenne pepper to tasteMix in bowl, apply to steak.

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