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

629 Chili Rubbed Skirt Steak with Salsa Verde White Beans and Lemon
Don't miss out on making Michael's delicious dish that can be made from common items found in your cabinet!
skill level
Moderate
time
1-30min
servings
6
cost
$$
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Don't miss out on making Michael's delicious dish that can be made from common items found in your cabinet!
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ingredients
  • 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
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Olive Oil
    Heat a grill or grill pan over medium-high heat. Once hot, clean and lightly Oil.
  • 2
    1; 1 1/2 Skirt Steak
    Salt and Freshly Ground Pepper
    For the Rub
    1 teaspoon Ground Cumin
    1 teaspoon Ground Coriander
    1 teaspoon Chili Powder
    1 teaspoon Dried Thyme
    1 tablespoon Olive 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.
  • 3
    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.
  • 4
    Cherry Tomatoes
    Place the Cherry Tomatoes on the grill, cooking just until blistered.
  • 5
    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
    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.
  • 6
    1/4 cup Mint Leaves
    1/4 cup Parsley Leaves
    1 teaspoon Chile Flake
    1 Clove Garlic
    Olive Oil (as needed)
    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.
  • 7
    Lime Wedges
    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.

    Helpful Tips:
    1. Use the spices to make a rub/paste for the steak
    2. Cook the rinsed white beans with preserved lemons, olive oil, and garlic. Put it in a blender with some of the Greek yogurt and blend.
    3. If you don’t have preserved lemons, just use fresh lemons with extra salt.
    4. Grill the tomatoes whole with a little bit of salt.
    5. Cut the steak against the grain.
    6. Grind the fresh herbs, garlic, and oil in a mortar and pestle for a light sauce.

 
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