Playbook & Chef Michael Schlow grill up chile rubbed skirt steak for Cinco de Mayo
Posted on: May 1, 2009
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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.
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:
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 taste
Mix in bowl, apply to steak.