Don't miss out on making Michael's delicious dish, made from common items found in your cabinet!
Chili Rubbed Skirt Steak with Salsa Verde, White Beans, and Lemon
- 1 1/2 Skirt Steak
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- 1 teaspoon Chili Powder
- 1 teaspoon Dried Thyme
- Cherry Tomatoes
- Kosher Salt and Freshly Ground Pepper
- Olive Oil
- Lime Wedges (to serve)
For the White Bean Puree
- 1/4 cup Olive Oil (plus more as needed)
- 14 ounce can White Beans
- 3 Parsley Stems
- 2 Cloves Garlic (smashed)
- 1/2 cup Greek Yogurt
- 1/2 piece of Preserved Lemon
- 1/4 cup Mint Leaves
- 1/4 cup Parsley Leaves
- 1 teaspoon Chile Flake
- 1 Clove Garlic
- Olive Oil (as needed)
- 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 cumin, coriander, chili powder, dried thyme and 1 tablespoon of olive oil, 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.
- To serve, 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.
- 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.
- 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.
Similar categories: Ingredients Beef Steaks Courses & Meals Dinner Beef Techniques BBQ & Grilling Grilled Beef