GB
Chief Eating Officer
The weather yesterday was awesome so I cooked on the grill for both lunch and dinner. This is a recipe for the dinner I made and it came out great.
Lime-Soaked Cumin Skirt Steak With Green Olive Relish
2 pounds skirt steak
Juice of 8 limes
2-3 tablespoons ground cumin
2-3 cloves of garlic, minced
1/3 cup roughly chopped fresh cilantro
Kosher salt and freshly cracked black pepper to taste
Extra virgin olive oil
For the relish
1/2 cup finely chopped pitted green olives
1 teaspoon chopped dried red chile peppers of your choice, or to taste
1/4 cup olive oil
2 tablespoons freshly cracked black pepper
Squeeze the limes into a large zip lock bag. Place the steak in the bag and squeeze out as much air as possible then seal. Place in the fridge for 30 minutes to 1 hour (do not go longer than 1 hour). Turn occasionally.
In a small bowl, combine all the rub ingredients and mix well. Use enough olive oil to make a paste. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it adheres.
In a medium bowl, combine all the relish ingredients and mix well.
Grill the steaks over medium heat until done to your liking. Let them rest for 5 minutes and then slice as thin as possible across the grain. Serve with olive relish.
Lime-Soaked Cumin Skirt Steak With Green Olive Relish
2 pounds skirt steak
Juice of 8 limes
2-3 tablespoons ground cumin
2-3 cloves of garlic, minced
1/3 cup roughly chopped fresh cilantro
Kosher salt and freshly cracked black pepper to taste
Extra virgin olive oil
For the relish
1/2 cup finely chopped pitted green olives
1 teaspoon chopped dried red chile peppers of your choice, or to taste
1/4 cup olive oil
2 tablespoons freshly cracked black pepper
Squeeze the limes into a large zip lock bag. Place the steak in the bag and squeeze out as much air as possible then seal. Place in the fridge for 30 minutes to 1 hour (do not go longer than 1 hour). Turn occasionally.
In a small bowl, combine all the rub ingredients and mix well. Use enough olive oil to make a paste. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it adheres.
In a medium bowl, combine all the relish ingredients and mix well.
Grill the steaks over medium heat until done to your liking. Let them rest for 5 minutes and then slice as thin as possible across the grain. Serve with olive relish.
