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The Dinner Diva

 

Easy and delish... fire up the grill this weekend!

by Diane Shannon Hansell posted Jun 7 2017 11:30AM
The grill is my best friend. OK, not really. But, when the sun is shining, there is no better way to make dinner and spare the kitchen a mound of dirty prep dishes than to cook everything on the grill. And let's face it, everything tastes better grilled. I was searching for a potential recipe for an upcoming dinner party and ran across this... Skirt Steak with Blistered Tomatoes. Not only does it look great but it was delish. And skirt steak is such an under utilized cut. With a little marinade, it can be tender and full of flavor. So think about his one for Father's Day. Dad will love it.



Skirt Steak With Blistered Tomatoes

Ingredients

  • 1 1/2 lb. skirt steak
  • 2 tsp. cumin
  • 1 tsp. coriander
  • 2 garlic cloves, minced
  • 4 tbsp. lime juice
  • 3 tbsp. extra-virgin olive oil, divided
  • 3 avocados, diced
  • 2 tbsp. finely chopped red onion
  • 2 tbsp. finely chopped fresh cilantro, plus cilantro leaves for serving
  • 1/2 tsp. crushed red pepper flakes
  • 3/4 c. red grape tomatoes, halved
  • 3/4 c. yellow grape tomatoes, halved
  • kosher salt
  • Freshly ground black pepper

Directions

  1. Place steak in a shallow glass baking dish. In a small bowl, whisk together cumin, coriander, garlic, 2 tablespoons lime juice, and 2 tablespoons olive oil. Pour mixture over steak, turning to coat, and marinate 10 minutes.
  2. Make guacamole: In a medium bowl, mash together avocado, onion, cilantro, red pepper flakes, and remaining 2 tablespoons lime juice until chunky, then season with salt.
  3. In a medium bowl, mix tomatoes with remaining 1 tablespoon olive oil and season with salt and pepper.
  4. Heat a grill pan over medium-high heat. Grill tomatoes until blistered, 4 minutes, then remove tomatoes and increase heat to high.
  5. Add steak to grill and season with salt and pepper. Grill 3 minutes per side for medium-rare, then let sit 5 minutes.
  6. Thinly slice steak against the grain. Top with blistered tomatoes and cilantro, and serve with guacamole.
 
Recipe from Anna Watson Carl, a NYC-based private chef, recipe developer, and food writer. She writes the blog TheYellowTable.com
Filed Under :
People : Anna Watson Carl
06/07/2017 11:41AM
Easy and delish... fire up the grill this weekend!
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