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

Michael Symon
Servings: 6
15 to 30 min
Part 1 of 2

Don't miss out on making Michael's delicious dish, made from common items found in your cabinet!

  • Ingredients
  • step-by-step directions
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
Salsa Verde
  • 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.
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