Sunday, August 9, 2009
This was one of the best dinners I have made recently. The steak was delicious, tender and flavorful. The salad was excellent also. I used a skirt steak, instead of a flank steak that the recipe called for. I used grass-fed steak, which I think makes a big difference in the texture on the steak.
A great summer meal!
From Grilling magazine
For the steak:
1 1/2 lbs beef flank (or skirt) steak, preferably grass fed
1 Tbsp each ground cumin and dried oregano
1 1/2 tsp each ground coriander, kosher salt and black pepper
1/2 tsp garlic powder
3 Tbsp fresh lime juice
2 Tbsp vegetable oil
Preheat grill to medium-high heat.
Slice steak against the grain into 1/2 inch slices, set aside.
Combine cumin, oregano, coriander, salt, pepper, and garlic powder for steak seasoning in a medium bowl. Whisk in lime juice and vegetable oil, and toss with steak strips. Place a cherry tomato on each of eight steak skewers. tread 2 steak strips on each skewer, folding stips accordion style. Spread strips along length of skewer. Place a cherry tomato on end of each skewer.
Grill skewers, covered, over direct heat for 3-4 minutes per side.
Charred corn salad Adapted from Grilling magazine
Makes 4 servings
Time: 20 minutes, (plus 30 minutes soaking time)
3 ears fresh sweet corn, shucked
3/4 cup halved cherry tomatoes
1 avocado, peeled, pitted, and cut into chunks
1/4 cup sliced red onion
3 Tbsp crumbled goat cheese
2 Tbsp lime juice
Kosher salt and pepper to taste
Dissolve 1/2 cup kosher salt in 2 qts water. Soak corn in water for 30 minutes, remove and pat dry. Grill corn over medium heat, turning often, until kernels begin to blacken, about 10 minutes. Remove corn from grill. When corn is cool enuogh to handle, cut kernels from cob and place them in a bowl. Add tomatoes, avocado, and red onion.
Whisk together goat cheese and lime juice in a small bowl; season with salt and pepper. Drizzle goat cheese sauce over corn mixture; toss to combine. Serve with steak skewers.