Grilled Skirt Steak with Tequila Vinaigrette
Recipes courtesy of Farrokh Larijani, Glacier BrewHouse
2 ½ tsp kosher salt
½ tsp freshly ground black pepper
½ medium yellow onion, thinly sliced
2 Tbs chopped cilantro
Juice of 1 lime
1 cup brown ale
2 Tbs paprika, preferably smoked (Look for smoked paprika at a Mexican grocery or specialty store)
1 tsp puréed kiwi
1 ¾ pounds skirt steak or flank steak
2 Tbs minced shallots
½ cup bottled margarita mix
½ tsp minced lime zest
½ Tbs fresh lime juice
2 Tbs tequila
1 ¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 Tbs chopped cilantro
½ cup vegetable oil
3 medium tomatoes, cored, seeded, and chopped
4 cups water
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
4 jalapeños (seeded if you like mild salsa)
1/2 medium yellow onion, chopped
2 cloves garlic, chopped
1/2 tsp ground cumin
1 1/2 tsp kosher salt
1/2 cup chopped cilantro
2 tsp fresh oregano leaves, minced
4 cups salad greens
4 cups mesclun mix
3/4 cup papaya and mango chunks
1 1/4 cups seeded Roma tomatoes, cut in large dice
1/2 cup thinly sliced red onion
8 baby corn (optional)
1 cup snow peas, cut into thin strips (optional)
To make the meat rub, mix the salt, pepper, onion, cilantro, lime juice, ale, paprika, and kiwi to make a thin paste. Trim the steak of any fat. Rub the seasoning mixture onto all surfaces of the meat, cover, and refrigerate for 10 hours. Turn the meat over after 5 hours.
To make the tequila vinaigrette, combine shallots, margarita mix, lime zest, lime juice, tequila, salt, pepper, and cilantro in a medium bowl and mix. Whisk in the vegetable oil in a thin, steady stream. Set aside.
To make the salsa, place the tomatoes, water, bell peppers, jalapenos, onion, garlic, cumin and salt in a large saucepan, bring to a boil, and cook until the water is reduced by two-thirds. Puree the reduced mixture in a food processor. Stir in the cilantro and oregano. Check seasoning for salt.
Preheat the grill.
Remove the steak from the refrigerator. Grill the meat over hot coals until cooked to the desired doneness. Remove from the grill, tent with foil, and set aside in a warm place for 10 minutes before carving.
Slice the beef into thin strips at an angle across the grain of the meat. To serve: Arrange the meat around the salads that have been tossed with 1 cup of Tequila Vinaigrette. Spoon the salsa on top of the meat and serve.
*This dish was inspired by Mike Jones, one of Larijani's cooks, who invented the salsa.