Mario Batali's Dry-Rubbed Skirt Steak with Peach Cucumber Salad
Simple and delicious!
This fun dish pairs sweet summer peaches with a savory and spicy skirt steak. It's got it all.
- 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
Mario's Dry Rubbed 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
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.
1 English Cucumber
3 ripe Peaches
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.
1/2 bunch Fresh Basil
3 tablespoons Good Quality Balsamic Vinegar
1 1/2 tablespoins Extra Virgin Olive Oil
Salt and Pepper to taste
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.