A dry skirt rub
Jul. 1st, 2013 12:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Spiced-Rubbed Skirt Steak.
3 garlic cloves (Hah! I used... more.)
1.5 tsp salt
1.5 tsp paprika
1.5 tsp cumin
1.5 tsp coriander
1 tsp black pepper
1/2 tsp cinnamon
pinch ground cloves
1 Tbsp olive oil
2.25 lbs skirt steak, halved
Mince garlic and mash to a paste with salt. Stir together the spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate in a sealed plastic bag, chilled, at least 6 hours.
Bring steak to room temperature and grill.
What worked: Mouthgasmingly good.
What didn't: We had roughly a half recipe of this, and we ate it all. It was so good.
Will I make it again? In the rotation, yes. I suspect it would work just as well on other cuts that we usually have in the freezer, like sirloin tip.
3 garlic cloves (Hah! I used... more.)
1.5 tsp salt
1.5 tsp paprika
1.5 tsp cumin
1.5 tsp coriander
1 tsp black pepper
1/2 tsp cinnamon
pinch ground cloves
1 Tbsp olive oil
2.25 lbs skirt steak, halved
Mince garlic and mash to a paste with salt. Stir together the spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate in a sealed plastic bag, chilled, at least 6 hours.
Bring steak to room temperature and grill.
What worked: Mouthgasmingly good.
What didn't: We had roughly a half recipe of this, and we ate it all. It was so good.
Will I make it again? In the rotation, yes. I suspect it would work just as well on other cuts that we usually have in the freezer, like sirloin tip.
