CHILI-RUBBED SKIRT STEAK
Serves 4.
4 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons light-brown sugar
1 teaspoon dried oregano
coarse salt and ground pepper
2-1/2 to 3 pounds beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil
Heat broiler with rack 4 inches from heat. In a small
bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse
salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then
spice mixture, patting to adhere.
Place half the steaks on a rimmed baking sheet or broiler
pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on
thickness. Transfer to a large platter, and cover with aluminum foil; let rest
10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let
cool to room temperature, then cover and refrigerate to use later for Steak
Sandwiches with Peppers.
Remove foil and divide steaks among four serving plates.
Drizzle with any accumulated juices, and serve with salad.
STEAK SANDWICHES WITH PEPPERS
Serves 4.
1 tablespoon olive oil
1 medium onion, halved and
sliced into 1/4-inch thick wedges
1 red bell pepper, (ribs and
seeds removed), thinly sliced lengthwise
1 green bell pepper, (ribs and
seeds removed), thinly sliced lengthwise
coarse salt and ground pepper
2 tablespoons red-wine vinegar
1-1/2 pounds beef skirt steak,
cut into 4 even pieces (or use leftover Chili-Rubbed Skirt Steak)
4 crusty Italian hero rolls, (about
3 ounces each), split in half horizontally, insides torn out to form a hollow;
invest in good quality bakery bread—do not use cheap hoagie buns as they can’t
hold the filling and become chewy and soggy
6 ounces thinly sliced (about 10
slices) pepper Jack cheese
Preheat broiler with rack 4
inches from heat.
Coat steaks evenly on both sides
with a little olive oil and sprinkle both sides with coarse salt and ground
pepper. Place the steaks on broiler pan. Broil, without turning, until
medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large
platter, and cover with aluminum foil; let rest 10 minutes. Slice into very
thin pieces.
Move oven rack to 6-inches from
heat and keep broiler on.
In a large skillet, heat oil
over medium-high. Add onion and peppers; cook, stirring often, until softened
and beginning to char, 10 minutes. Season with salt and pepper. Remove from
heat; stir in vinegar and steak.
Place bottom halves of rolls on
a large rimmed baking sheet; dividing evenly, top each with meat mixture, then
cheese slices. Broil until cheese has melted, about 2 minutes. Remove from
oven; transfer to a cutting board and cut in half. Serve.
For a printable version of this recipe, go here.