Mesquite Skirt Steak

Name: Mesquite Skirt Steak
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps pure chile powder; 1 canned chipotle chile pepper in adobo sauce, minced; 2 ears fresh corn, husked; 118 milliliters finely chopped fresh cilantro leaves; 1 teaspoon minced garlic; 1 garlic clove, minced; 2 teaspoons ground cumin; 4 servings Ground black pepper; 1 ripe Hass avocado, diced; 1 teaspoon kosher salt; 4 servings Kosher salt; 2 Tbsps fresh lime juice; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 large handful mesquite wood chips, soaked in water for at least 30 minutes; 454 grams very small red potatoes, scrubbed; 4 mediums radishes, thinly sliced; 2 scallions (white and light green parts only), thinly sliced; 794 grams skirt steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat, cut into foot-long pieces

You can never have too many main course recipes, so give Mesquite Skirt Steak It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 46 minutes. If you have olive oil, kosher salt, scallions, and a few other ingredients on hand, you can make it. To use up the hass avocado you could follow this main course with the Chocolate Avocado Milkshake as a dessert.

Instructions

In a small bowl whisk the paste ingredients.

Equipment you will use

Whisk

Bowl

Spread the paste on both sides of each steak. Set aside at room temperature for 15 to 30 minutes before cooking.

Ingredients you will need

Spread

Steak

Put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook the potatoes until tender when pierced with the tip of a knife, about 20 minutes.

Ingredients you will need

Potato

Water

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Sauce Pan

Knife

Drain, rinse under cold water, and drain again.

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Water

Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.

Ingredients you will need

Potato

Equipment you will use

Bowl

Prepare a two-zone fire for high heat (450 to 550F).

Brush the cooking grate clean. Cook the corn over direct high heat, with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes, turning often.

Ingredients you will need

Corn

Remove from the grill and set aside. When the corn is cool enough to handle, cut the kernels from the cobs.

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Corn

Equipment you will use

Grill

Add to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro.

Ingredients you will need

Green Onions

Cilantro

Potato

Radish

Avocado

Equipment you will use

Bowl

In a small bowl whisk the lime juice, chile, and garlic. Gradually whisk in the oil.

Ingredients you will need

Lime Juice

Garlic

Chili Pepper

Cooking Oil

Equipment you will use

Whisk

Bowl

Pour over the potato mixture and toss to combine. Season with salt and pepper. Refrigerate while cooking the steaks.

Ingredients you will need

Salt And Pepper

Potato

Steak

Drain and add the wood chips to the charcoal and put the lid on the grill. When smoke appears, cook the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).

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Steak

French Fries

Equipment you will use

Grill

Remove from the grill and let rest for 3 to 5 minutes.

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Grill

Cut the steaks across the grain into -inch slices.

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Steak

Grains

Serve immediately with the salad and warm tortillas, if desired.

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Tortilla

Equipment

Ingredients

Servings:

2Tbsps

pure chile powder 1

canned chipotle chile pepper in adobo sauce, minced 2

ears fresh corn, husked 118milliliters

finely chopped fresh cilantro leaves 1teaspoon

minced garlic 1

garlic clove, minced 2teaspoons

ground cumin 4servings

Ground black pepper 1

ripe Hass avocado, diced 1teaspoon

kosher salt 4servings

Kosher salt 2Tbsps

fresh lime juice 118milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 1large handful

mesquite wood chips, soaked in water for at least 30 minutes 454grams

very small red potatoes, scrubbed 4mediums

radishes, thinly sliced 2

scallions (white and light green parts only), thinly sliced 794grams

skirt steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat, cut into foot-long pieces

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.