Here is a great entree for all you “meat and potatoes” people out there, yet there are enough caramelized veggies and just enough spice to keep everyone happy.
My inspiration for this dish was found in the January issue of Food and Wine magazine.
The recipe calls for cooking on a cast iron skillet or griddle on the stovetop.
However, it could easily be cooked on the outdoor grill weather permitting.
Our weather the last couple of weeks has been more wintry ( and I use that term mildly, having lived in Chicago and Maryland) than our first 2 years here.
So with the colder temps and significant rain we have been having I prepared this on a griddle on the stovetop. Just be ready to wipe up some splattering after. But it’s worth it.
Sizzling Skirt Steak with Veggies (adapted from Skirt Steak Sizzle with Carrots and Arugula) serves 4
1 pound skirt steak, cut into 4 pieces
3 tablespoons extra virgin olive oil, plus more for brushing
1 tablespoon crushed coriander seeds
1 tablespoon smoked sweet paprika
1 and ½ teaspoon finely grated lime zest
Kosher salt and pepper
1 red onion, halved and sliced lengthwise ¼ inch thick
3 or more multicolored carrots, thinly sliced diagonally
1 jalapeno, halved, seeded and cut into fine julienne (optional)
6 garlic cloves, thickly sliced
6 ounce bunch of arugula (not baby), trimmed and coarsely chopped
(I substituted romaine for the arugula only because I didn’t have any on hand)
2 tablespoons fresh lime juice, plus wedges for serving
1. Brush the steaks with olive oil and season with the coriander, smoked paprika, lime zest, salt and pepper. Refrigerate for at least 15 minutes.
2.Preheat a large cast iron skillet or griddle over high heat until smoking.
Add 2 tablespoons of olive oil and cook the steaks over high heat, turning once, until charred on the outside and medium rare within, about 4 minutes or more total depending on the thickness of the steaks.
Do not wipe out the pan. Transfer the steaks to a carving board and let rest for 10 minutes. Thinly slice the steaks against the grain after they have rested.
3. Meanwhile, in the same skillet or griddle, heat the remaining 1 tablespoon of olive oil.
Add the onions, carrots, jalapeño (if using), and garlic and cook over high heat, stirring until softened, about 5 minutes.
Stir in the arugula or romaine and lime juice and cook until sizzling, about 1 minute.
Remove to a serving platter, and top with the sliced steak.
Serve with warm tortillas or over mashed potatoes!
