Who doesn't love a great, flavorful piece of beef? But due to the fact that steak is about five times more expensive than chicken or pork, we don't eat it much. Steak on the grill is usually reserved for special occasions, like birthdays and anniversaries (or buying a new grill). But I've been educating myself lately on various cuts of steak that are far less expensive than sirloin, like flank steak and skirt steak. It only takes a little know-how to keep that inexpensive cut of meat tender - tender enough that the five- and three-year-olds devoured it and couldn't stop talking about it. And with my husband's grill skills and a little help from Martha Stewart, we can now have a steak dinner with some regularity... and a WHOLE LOTTA FLAVOR.
It felt like we were eating in a restaurant.
The creamy chili sauce was originally intended as a dressing for a romaine heart salad, which I'm sure would be delicious. I repurposed it as a dipping sauce for my steak, because every good meat needs a good sauce, and my roasted sweet potatoes, which I coated in most of the same spices as the meat. The three-year-old used it as a dipping sauce for her steak, sweet potatoes, zucchini, fork, and fingers. And I used the leftovers with some raw veggies for lunch the next day. Yum.
Chili-Rubbed Skirt Steak with Creamy Chili Sauce
Adapted from Martha Stewart Living's cookbook, "Great Food Fast"
Serves 4
For the meat, you'll need:
2 t chili powder
1 t ground coriander
1 t brown sugar
1/2 t dried oregano
1 1/2 t salt
1/4 t black pepper
1 1/4 - 1 1/2 lb beef skirt steak, cut into 4 pieces
1-2 t olive oil
For the sauce, you'll need:
1/4 c sour cream (regular or low-fat)
2 T mayonnaise
2 T lemon juice
1 t chili powder
1/2 t garlic powder
salt and pepper
Combine all the spices for the steak's dry rub. Coat the steaks evenly with a thin coating of olive oil, then the spice mixture, patting to keep it in place.
There aren't a whole lotta pictures here, because there weren't a whole lotta steps.
You can broil your steaks for 5-8 minutes, or grill them over very high heat for about 2 minutes per side for medium rare steaks. DO NOT overcook this cut of meat or it will get very chewy. Once cooked, place the steaks on a plate or platter and cover loosely with foil; let them rest about 10 minutes before slicing. If you slice the meat as soon as it comes off the heat, all the juices will end up on your cutting board, and the meat will be dry. Resting the meat gives the juices a chance to settle back into the steaks, keeping them moist and tender.
When it's time to slice the meat, be sure and cut against the grain. The grain is very obvious on skirt steak, so once you see it, cut perpendicular to it.
For the sauce, combine all the ingredients and season with salt and pepper to taste.
The creamy chili sauce was originally intended as a dressing for a romaine heart salad, which I'm sure would be delicious. I repurposed it as a dipping sauce for my steak, because every good meat needs a good sauce, and my roasted sweet potatoes, which I coated in most of the same spices as the meat. The three-year-old used it as a dipping sauce for her steak, sweet potatoes, zucchini, fork, and fingers. And I used the leftovers with some raw veggies for lunch the next day. Yum.
Chili-Rubbed Skirt Steak with Creamy Chili Sauce
Adapted from Martha Stewart Living's cookbook, "Great Food Fast"
Serves 4
For the meat, you'll need:
2 t chili powder
1 t ground coriander
1 t brown sugar
1/2 t dried oregano
1 1/2 t salt
1/4 t black pepper
1 1/4 - 1 1/2 lb beef skirt steak, cut into 4 pieces
1-2 t olive oil
For the sauce, you'll need:
1/4 c sour cream (regular or low-fat)
2 T mayonnaise
2 T lemon juice
1 t chili powder
1/2 t garlic powder
salt and pepper
Combine all the spices for the steak's dry rub. Coat the steaks evenly with a thin coating of olive oil, then the spice mixture, patting to keep it in place.
There aren't a whole lotta pictures here, because there weren't a whole lotta steps.
You can broil your steaks for 5-8 minutes, or grill them over very high heat for about 2 minutes per side for medium rare steaks. DO NOT overcook this cut of meat or it will get very chewy. Once cooked, place the steaks on a plate or platter and cover loosely with foil; let them rest about 10 minutes before slicing. If you slice the meat as soon as it comes off the heat, all the juices will end up on your cutting board, and the meat will be dry. Resting the meat gives the juices a chance to settle back into the steaks, keeping them moist and tender.
When it's time to slice the meat, be sure and cut against the grain. The grain is very obvious on skirt steak, so once you see it, cut perpendicular to it.
For the sauce, combine all the ingredients and season with salt and pepper to taste.
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