Chili rubbed skirt steak with sweet potato fries

This recipe is from Martha Stewart "Everyday Food" cookbook. Page 294

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 pound beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

Heat broiler with rack 4 inches from heat (can also be cooked on BBQ). 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 before slicing.

If BBQing, cook about 6 min on each side (depending on thickness)

Very, very easy
Definitely husband approved
Leftovers would make great tacos

{Serve with}
Romaine-Heart Salad (The dressing is great and makes a nice dipping sauce for fries)
Sweet potato fries (These can be purchased in the freezer section at Trader Joe's. If you don't have a TJ's near you try Whole Foods)

30 min

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