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What? No porterhouse, rib-eye or New York strip steaks for Dad on Father's Day? It turns out that at our house skirt steak rules. Skirt steak used to be the meat you would buy when you were on a budget. Not so much anymore. These thin long strips of meat are marbled with fat that add big flavor. And simple marinades contribute an additional layer of deliciousness.
This recipe for a Mexican-style main dish is perfect for casual meals and summer holiday get-togethers such as Father's Day.
Skirt steak should be purchased in long strips. This particular cut of beef is used frequently in Latin cooking. Here, lime juice is the main ingredient in the marinade along with garlic, shallot and a hit of toasty ground cumin that gives the meat a citrus flavor and also tenderizes it. As the meat cooks on the grill, it becomes slightly caramelized.
The thing to remember is that skirt steak cooks very quickly because it is so thin and is best enjoyed served medium rare. Make sure your grill is very hot.
Pinto beans are served alongside the meat. Traditionally, lard is used in refried beans but I have changed it to lighter vegetable oil. I like these beans that have just enough oomph of texture and seasoning so that they end up complementing the meat. If you like it smokier or spicier, feel free to amp up the chipotle Tabasco sauce.
The tortillas can be warmed right on the barbecue for 30 seconds on each side or on a gas burner, using tongs to turn them. Keep the tortillas warm by wrapping them in heavy napkins and placing them in a basket.
Nothing goes better with this meal than ice-cold Mexican beer. Unless, of course, your dad likes frosty margaritas! For dessert, try fruit sorbet with Mexican wedding cookies or shortbread.
For the marinade:
2 tablespoons vegetable oil
1/2 cup fresh lime juice (about 3- 4 limes)
1 garlic clove, minced
1 large shallot, finely chopped
Salt and fresh black pepper
For the main dish:
2 pounds skirt steak, cut into 6-inch strips
12 medium corn tortillas, warmed
Pinto beans (see following recipe)
For the salsa:
1 cup pico de gallo salsa (homemade or store bought)
1 ripe medium avocado, peeled, pitted, and finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Place all the marinade ingredients in a nonaluminum mixing bowl, and whisk until combined. Taste for seasoning.
2. Place the skirt steak in a large plastic lock-top bag, zip the bag, and roll the marinade around the meat to cover all the pieces. Make sure to flatten the steak strips out and turn them well to coat all sides with marinade. Marinate for 2 to 4 hours, covered, in the refrigerator. (The longer the better.)
3. Meanwhile, mix all the salsa ingredients to combine in a medium-mixing bowl. Take care to keep the avocado in pieces by mixing carefully. Taste for seasoning.
4. Prepare a barbecue for medium-heat grilling. Remove the steak from the marinade bag, and grill 3 inches from the heat for 4 to 6 minutes on each side for medium-rare, depending upon how thick the meat is.
5. Place the steak on a carving platter, and let rest for 10 minutes. Thinly slice the meat against the grain. Place on a platter. Arrange the bowls of salsa and pinto beans next to the sliced meat. Place the basket of warmed tortillas on the side.
Advance preparation: This dish can be prepared up to four hours ahead through Step 2 and refrigerated.
For the beans:
2 (15-ounce) cans pinto beans, rinsed and drained
3 tablespoons pico de gallo salsa (homemade or store bought)
3 tablespoons sour cream
3/4 teaspoon ground cumin
Salt and pepper, to taste
Dashes of chipotle Tabasco sauce, to taste
2 tablespoons vegetable oil
1 tablespoon pico de gallo
1. Combine the all the ingredients except the oil in the food processor and pulse until smooth with a little texture remaining.
2. Heat a medium saucepan on medium heat, and add the oil. When hot, transfer the bean mixture and saute until a light crust forms. Mix the beans together, and turn up heat so they are hot. Taste for seasoning.
3. Spoon into a pretty bowl, garnish with salsa, and serve alongside the meat and salsa.
Advance Preparation: The beans can be made one day ahead through Step 3, covered and refrigerated. Remove from refrigerator an hour before reheating. Taste for seasoning before serving.
This article is written by Diane Rossen Worthington from Seriously Simple and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.