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Flirting with Skirt Steak

Marinated grilled skirt steak salad with Cilantro-lime Dressing

 

 

Marinated grilled skirt steak salad with cilantro-lime dressing

Marinated grilled skirt steak salad with cilantro-lime dressing

As I look back at the past month and wonder where it went, I see that Yes!Chef! and I have been pretty busy with life type stuff and he hasn’t had a lot of time to cook up a bunch of things for the blog.

He was sent to Billings, Montana, for ten days for his day job and we have been busy moving in to the Mid-Century home that we remodeled and cleaning up the house that we are trying to get on the market.

We haven’t even spent any time in Tahoe.  Gack!

Celebration of an important birthday

Celebration of an important birthday

One of the things we were able to do was travel to southern California to help celebrate my husband’s best friend’s 60th birthday.  We ran into a lot of old friends that we hadn’t seen in a while, plus visiting with his best friend and my best friend. Their home is very lovely and since it was a wine tasting party, there was also lots of good wine and appetizers.  We also met Nitro, the Great Dane, and almost got to take him home with us.

Party guy

Party guy

We moved into our new house, even though we have not put the other house on the market yet…still busy cleaning and sorting.

Obie T. Dogg has settled in to the new digs

Obie T. Dogg has settled in to the new digs

We’ve been able to visit the Farmers Market here in P’ville once…

Farmers Market

Farmers Market

Yes!Chef! has made numerous tasty drinks that we have been able to have on our new patio and in our new family room.

Master drink maker

Master drink maker

My oldest son turned 29…

Oldest son birthday

Oldest son birthday

My youngest son turned 21 and had his first beer…

Not bad...

Not bad…

And I shot a wedding where the bride rode down the aisle on a horse…

A bride rides down the aisle

A bride rides down the aisle

Yes!Chef! has cooked some interesting meals, but I have just not taken the time to blog about them.

Lastly, I damaged my hamstring at the wedding and re-injured it this weekend while working at the house we are trying to put on the market.  So, Yes!Chef! was up at the house all day yesterday cleaning and painting, etc.  I felt pretty badly for him, so I surprised him with dinner…a pretty unusual thing around here.

We get several great food magazines every month and I thought it would be great to cook something from one of those magazines but put my own spin on it.

Skirt Steak Recipe from Sunset Magazine

Skirt Steak Recipe from Sunset Magazine

We have been receiving Sunset Magazine for as long as we have been married and so it is an old friend.  I love the magazine, although it is regional for the western United States.  But you can always go on line to see what they are all about.  I saw this picture and since it has been very hot here, I thought a nice salad would be great.  All Yes!Chef! would have to do is grill the skirt steak (I do not know how to grill on the barbecue, nor do I care to know…that’s one of the reasons I got married.)

Although, this recipe looked very tasty, I wanted to try something a little different.  I got the skirt steak, the arugula, the tomatoes and celery, but I changed up the marinade to a Mexican citrus flavor and the salad dressing to a Cilantro lime recipe.  I must say that it turned out pretty good.  Yes!Chef! ate it and enjoyed it, but I think he was pretty tired.

My version of the marinated skirt steak salad

My version of the marinated skirt steak salad

And here is the plate after the salad dressing was poured over the top:

A great patio meal with a glass of lemonade or some white wine or beer

A great patio meal with a glass of lemonade or some white wine or beer

Now for the recipes:

For the salad, I basically used Sunset’s recipe from their June, 2014 edition, with a few changes.  I cannot find it on line, so I cannot provide a link.

Serves 4 (because we have given up grains, breads, rice etc., we only had 3 servings)

Arugula Salad Base

  • 5 ounces arugula
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped celery
  • 1 avocado
  • 4 ounces Monterey Pepper Jack Cheese, chunked

Mix all ingredients together except cheese and avocado, cover and refrigerate until steak is ready to serve.

Marinade for Steak

  • 1 cup olive oil
  • 1/3 cup soy sauce
  • 2 cloves garlic
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon (or more for more zip) red pepper flakes
  • 1/2 teaspoon ground cumin
  • 3 tablespoons brown sugar or sweetener of your choice
  • 1.5 pounds skirt steak

Put all ingredients except steak in a blender and blend up until smooth.

Pour into large zip-lock bag and place skirt steak in bag.  Zip it up and marinade in refrigerator for 1 hour.

Heat up grill and when coals are hot, remove the steak from the marinade and grill the steak as close to the coals as possible about 1 minute each side.

Place on a plate and cover with foil.  Let rest 15 minutes.  Make the salad dressing while the steak is resting.

Cilantro Lime Dressing

  • 1 bunch cilantro leaves, rinsed, patted dry and ends cut off
  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 tablespoon (or more depending on your tastes) honey or other sweetener (we used Splenda)
  • salt and pepper to taste

Place cilantro and lime juice in blender and blend until smooth

Slowly pour oil thru feed tube with the blender running

Add sweetener and salt and pepper to taste.

To finish

Divide up Salad on 4 plates or place on large serving plate.

Cut avocado into chunks and divide amongst the plates.

Add cheese to plates.

Cut the steak into strips and place on top of salad on the individual plates or platter in an attractive way.

Pour dressing into a container that can be used by each guest to pour over their salad and set on table.

You might notice that the cilantro dressing is a bit bitter and so you may want to add more sweetener.  However, we found that the sweetness of the steak marinade more than makes up for it and balances it out.  But add more sweetener if you like.

Our salad and Sunset salad

Our salad and Sunset salad

Enjoy this salad.

Obie T. Dogg making himself at home on my new couch

Obie T. Dogg making himself at home on my new couch

We did order a couch protector after we came home unexpectedly and caught Obie T. on our new couch.  Silly dog.

 

 

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9 Comments Post a comment
  1. Good to have you back!

    June 10, 2014
    • Thanks, Susan. It’s nice to have some breathing room and be able to concentrate a bit more on my food photography.

      June 10, 2014
  2. Looks like you have a very fun family!!! Your new house looks beautiful, both in and out. Nice patio. Love your recipe, especially the dressing. I don’t understand the need for any kind of sweetener in the dressing, but it certainly looks beautiful!

    June 10, 2014
    • Thank you, Chef Mimi. I found the dressing by itself to be a bit bitter and a little sour, so the sweetener balances those things a bit. But, because the steak marinade has some sugar in it, the bitterness of the dressing disappears when eaten with the steak. It’s all personal taste, anyway.

      June 10, 2014
  3. Cilantro and skirt steak are a wonderful combination. This looks GOOD. And I like your couch. :)

    June 10, 2014
  4. You’re back! can I request for an an easy to prepare Asian (so that I’ll have access to the ingredients, imported stuff her is expensive) dish next time? Thanks.

    June 11, 2014
  5. Looks good. Skirt steak is a great last-minute item, and you can easily gussy it up with some pesto or herbal puree. Nice. Good luck with the hamstring. (…and nice pic of your son with the balls he’s “juggling..) Ken

    June 11, 2014
  6. Love this! I just featured a steak stir fry that played on some similar notes. Yours looks amazing!

    July 10, 2014
    • I will have to stop by and take a look. I like skirt steak. Lots of flavor.

      July 11, 2014

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