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

Posted on: May 1, 2009 | Views: 68 | Comment

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 taste Mix in bowl, apply to steak. 

Tags:
marinade • recipe • cooking • grilling • steak • food • grill • Chef

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