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ingredients
ingredients
method
step-by-step directions

Chili Rubbed Skirt Steak with Salsa Verde, White Beans, and Lemon

  • 1 ; 1 1/2 Skirt Steak
  • Salt and Freshly Ground Pepper
  • Olive Oil
  • Cherry Tomatoes
  • For the Rub
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Chili Powder
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Olive Oil
  • For the White Bean Puree
  • 1/4 cup Olive Oil (plus more as needed)
  • 1 14 ounce can White Beans
  • 3 Parsley Stems
  • 2 Cloves Garlic (smashed)
  • 1/2 cup Greek Yogurt
  • 1/2 piece of Preserved Lemon
  • Salsa Verde
  • 1/4 cup Mint Leaves
  • 1/4 cup Parsley Leaves
  • 1 teaspoon Chile Flake
  • 1 Clove Garlic
  • Olive Oil (as needed)
  • To Serve
  • Lime Wedges
step-by-step directions
  • Heat a grill or grill pan over medium-high heat. Once hot, clean and lightly Oil.
  • Season the Steak generously with Salt and Freshly Ground Pepper. In a small bowl, mix together the rub ingredients, and then rub all over the Skirt Steak.
  • Place the Steak on the grill, and cook for 4-5 minutes per side for medium-rare. Allow to rest for 10 minutes before cutting to serve.
  • Place the Cherry Tomatoes on the grill, cooking just until blistered.
  • For the White Bean Puree:
  • In a medium saucepot, combine the Olive Oil, White Beans, Parsley, and Garlic. Place on medium heat, and cook just until Garlic becomes fragrant. Allow to cool slightly, and then transfer to a blender and puree. Add the Yogurt and preserved Lemon, and continue to puree, adding Olive Oil as needed to create a smooth texture. Season with lots of Salt and Freshly Ground Pepper to taste and set aside.
  • For the Salsa Verde:
  • Combine all ingredients in a food processor or a mortar and pestle, grinding until it comes together, using Olive Oil just to create a chunky paste.
  • Spread the White Bean puree on the platter, and shingle the Steak over. Dollop the Salsa Verde over the Steak and garnish with a squeeze of Lime and the blistered Tomatoes.
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