I crashed in on my Aunt Rochie’s house yesterday, looking for a good schmooze and to see my cousins who just came back from camp. But alas, as what usually happens when you drop by unannounced, my aunt had a bar mitzvah and was one foot out the door with no time for a visit from me
However, my cousin Sam was babysitting AND was making DINNER for himself and his younger brother. I don’t know what made me laugh louder, the fact that this 17 year old was so engrossed in a cookbook recipe for his skirt steak, or the fact that he was actually MAKING HIS OWN DINNER!
Well Sam & I have a great time together, and mostly because we love to do some of the same crazy things – SO of course – I HAD TO CHALLENGE HIM TO A SKIRT STEAK COOKOFF!
As far as the winner, all I can say is – we gobbled up those steak meals down to the last piece!
I am posting my made up recipe from last night and some other great skirt steak recipes that I love to make.
Love me a COOKOFF!
Asian (inspired) Skirt Steak
1 skirt steak (that has been soaked in water for about 30min to an hr to get rid of the salt)
For the spice rub:
1 tsp. cumin
1 tsp. oregano
1 tsp. ground mustard
1 tsp. ginger powder
1 ½ tsp. garlic powder
½ tsp. chili pepper flakes (optional)
1 ½ tsp. paprika
1 tsp. fresh ground black pepper
2 tsp. of brown sugar
Extra virgin olive oil or toasted sesame oil
¼ cup sweet teriyaki sauce
Remove your steak from water and pat dry with paper towels
Mix all your spices in a bowl or paper plate and rub all over your meat – on both sides
Drizzle oil all over steak.
In a very hot cast iron frying pan lay you steak down and let cook for about 3-minutes on each side. Cover skillet with tin foil for about 4 -5 minutes and lower flame to med-high and let cook. Remove from pan and lay down on a piece of aluminum foil.
Deglaze your skillet with some sweet teriyaki sauce, scraping the pan with a wooden spoon to mix in all the good brown bits. Let cook for about 1 minute and then pour over the steak. Wrap the steak totally in aluminum foil and let it rest on counter for at least 10 minutes.
Remove from foil and serve with some grilled vegetables or in a soft taco with some caramelized onions.
Skirt Steak with Beer Gravy
5 teaspoons Dijon mustard, divided
1/2 lb. skirt steak
salt and pepper, to taste
2 teaspoons olive oil, divided
1 tablespoon margerine
2 teaspoons flour
1 garlic clove, minced
1/2 cup chicken broth
1/2 cup stout Beer
1 tablespoon dark brown sugar
1 tablespoon soy sauce
Spread 1 teaspoon of Dijon mustard on each side of the skirt steak. Season with salt and pepper, to taste.
Heat a large skillet under medium high heat and add 1 teaspoon olive oil until shimmering. Add skirt steak to pan and cook for about 2-3 minutes per side for a medium rare. Transfer steak to a cutting board and let rest. Tent with foil.
In a small bowl, mash together the margarine and flour until you get a nice paste.
Heat the same skillet you used to cook stead under medium high heat once again. Heat remaining teaspoon of olive oil and add garlic. Saute for about 30 seconds, or until fragrant. Add chicken broth, scraping up any brown bits on the pan, and bring to a boil. Whisk in stout, brown sugar, soy sauce, and remaining 3 teaspoons of Dijon mustard. Slowly stir in flour mixture.
Bring mixture to a boil and cook for about 3-5 minutes, or until sauce has thickened.
Slice the skirt steak thinly and top with the sauce over some mashed potatoes.