Chipotle Rubbed Grilled Skirt Steak With Grill Roasted Bananas Recipe
Ingredients
4 ripe bananas, unpeeled
1/4 cup canned chipotle peppers, mashed or chopped
1 tablespoon minced garlic
2 tablespoons cumin seeds, toasted if desired, or 1 tablespoon ground cumin
1/4 cup roughly chopped fresh cilantro
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup peanut or vegetable oil
2 1/2 pounds skirt steak
Salt and freshly ground black pepper to taste
Directions
Build a hot fire in your grill.
Place the bananas around the edge of the grill so they are not over the flames.
Slowly roast the bananas as you prepare the rest of the dish, about 12 to 15 minutes.
They are done when the skin is brown and they are soft to the touch.
In a medium bowl, combine the chipotles, garlic, cumin, cilantro, lime juice, and peanut oil.
Sprinkle the skirt steak with salt and pepper, rub generously with the chipotle mixture, and grill over a hot fire for 3 to 4 minutes per side for medium-rare.
To check for doneness, nick the steak and peek inside; if you like it more well done, continue to cook until it looks one degree less done than you like it.
It will continue to cook a bit as it sits.
Remove the steak from the grill and slice it thinly against the grain.
Slice the bananas open so you can eat them right out of the skins and serve them along with the steak.
Place the bananas around the edge of the grill so they are not over the flames.
Slowly roast the bananas as you prepare the rest of the dish, about 12 to 15 minutes.
They are done when the skin is brown and they are soft to the touch.
In a medium bowl, combine the chipotles, garlic, cumin, cilantro, lime juice, and peanut oil.
Sprinkle the skirt steak with salt and pepper, rub generously with the chipotle mixture, and grill over a hot fire for 3 to 4 minutes per side for medium-rare.
To check for doneness, nick the steak and peek inside; if you like it more well done, continue to cook until it looks one degree less done than you like it.
It will continue to cook a bit as it sits.
Remove the steak from the grill and slice it thinly against the grain.
Slice the bananas open so you can eat them right out of the skins and serve them along with the steak.
Comments
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Laura Christa says :
The recipe above for chipotle-rubbed skirt steak is taken virtually word for word from the identically titled recipe on page 237 of License to Grill, by Chris Schlesinger and John Willougbhy, also authors of The Thrill of the Grill. Not okay not to attribute, and certainly should get their permission.
Posted on: 27 February 2010 - 1:54pm
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