WEEKDAYS 1e|12c|p

Dry-Rubbed Skirt Steak with Peach Cucumber Salad

Mario Batali
Servings: 6
1 to 30 min

Simple and delicious!

  • Ingredients
  • step-by-step directions
Dry-Rubbed Skirt Steak with Peach Cucumber Salad
  • For the Skirt Steak:
  • 2 tablespoons Sugar
  • 1 tablespoon Salt
  • 5 Garlic cloves (minced)
  • 1 tablespoon Red Pepper Flakes
  • 1 tablespoon Cracked Black Pepper
  • 1/4 cup Dry Porcini Mushrooms (finely ground)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2- pound Skirt Steak
Peach Cucumber Salad:
  • 1 English Cucumber
  • 1/2 bunch Fresh Basil
  • 3 tablespoons Good Quality Balsamic Vinegar
  • 1 1/2 tablespoins Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 3 ripe Peaches
  • For the Skirt Steak: Combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and 1/4 cup olive oil. Stir to form a thick dry paste. Coat the steak evenly with the paste and wrap in plastic.
  • Refrigerate for 12 hours or overnight.
  • Preheat Grill. Remove Steak from the refrigerator and brush off excess marinade with a dry paper towel.
  • Cook steak over high heat for 3-4 minutes per side. The internal temperature should reach 120 degrees. Remove from grill.
  • Peach Cucumber Salad: While the steak rests prepare the peach and cucumber salad. Slice the cucumbers into thin rounds. Peel peaches, remove pits and then slice thin.
  • Add olive oil, balsamic vinegar and fresh basil leaves. Toss to combine. Salt and Pepper to taste.
  • Slice skirt steak against the grain and serve with peach cucumber salad.
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