April 8, 2013

Skirt Steak with Grilled Onions and Peppers

I'm a sucker for anything brightened with cilantro or with a squeeze of lime. So no surprise that this recipe won me over immediately. 

Skirt steak is a long, flat cut with great flavor. (We also love the cut with this summer salad.) This makes a perfect summer meal served with corn on the cob, but all these flavors add up to an immensely satisfying whole any time of year. You could serve it with rice or hot tortillas, but we like it with roasted potatoes.

A margarita would be a natural choice to drink with the meal; last weekend we chose instead to pair it with Pahlmeyer Jayson red wine, a velvety, round, big red that is a blend of Cabernet and Merlot that we picked up at the Napa Valley Wine Company last April. It was a nice meal to have while reminiscing about that trip.   

Skirt Steak with Lime, Cilantro, Avocado, and Grilled Onions and Peppers
slightly adapted from Martha Stewart Living, September 2010

4 cloves garlic, smashed
2 - 3 T fresh chopped oregano (or 1/3 that amount dried)
1 t salt
generous amount of freshly ground pepper
5 T e-v olive oil
1/4 C lime juice, or juice from 4 limes
1 t sugar
1 skirt steak

1 onion, sliced into about 4 thick slices
1 green pepper, sliced in thick slices
1 avocado
cilantro, chopped just a bit
optional: corn on the cob and roasted potatoes on the side 

Combine first four marinade ingredients. Mix in oil, lime juice, and sugar. Marinate skirt steak in it.

Brush onions and peppers with oil on both sides and season with salt and pepper (alternatively, you could brush them with some of the extra marinade). On a grill or in the broiler, cook steak and onions and peppers about 4 minutes on each side. Let steak rest about five minutes after cooking. Slice thinly against the grain and serve with all the extras on a big platter. 

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