Text 6082, 77 rader
Skriven 2013-10-25 06:47:32 av Dave Drum (1:261/38)
Ärende: Chile 4383
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Skirt Steak w/Grilled Poblanos & Onions
 Categories: Beef, Chilies, Herbs
      Yield: 4 Servings

      1 tb Cumin seed, toasted and
           - ground
      1 ts To 2 ts cracked black pepper
    1/2 c  Fresh lime juice
      2 tb Minced garlic
      2 ts Dried oregano
    1/4 c  Fresh chopped parsley or
           - cilantro
      1 ts Kosher salt + more to taste
      2 lb Skirt steak; trimmed, in 4
           - portions
      4 tb Olive oil; as needed
      2 lg Red onions; unpeeled
      4 md Poblano peppers
           Fresh ground black pepper

  Place the cumin seed, black pepper, lime juice, garlic,
  oregano, parsley or cilantro and 1 teaspoon salt in a
  blender and whirl until well combined. Pour marinade over
  the meat and turn to coat both sides. Set aside to
  marinate for an hour or two at room temperature or up to 6
  hours in the refrigerator.

  Preheat the grill or broiler to high or make a charcoal
  fire. Bring steak to room temperature if it has been
  refrigerated.

  Rub the unpeeled onions with 2 teaspoons of the olive oil.
  Turn off the center burner and lower the other burners to
  medium (350°-375°). Place the onions over the center
  burner and close the lid. Cook until the onions are
  tender, browned and easily pierced with a knife, about 20
  minutes. When cool enough to handle, pull off the skins
  and cut the onions into strips about 3/4 inch wide.

  Grill the peppers until their skin is well charred. Place
  them in a plastic bag or covered container and allow them
  to rest for about 20 minutes. Peel them and remove the
  seeds. Cut the peppers into strips 1 inch wide.

  Add the sliced onions and peppers to a saute pan with 2
  tablespoons of the olive oil, salt and pepper. Cook over
  medium heat for about 10 minutes, or until the onions take
  on some color. Keep warm.

  Remove steak from marinade but do not scrape off any
  clinging to the meat. Brush with the remaining oil and
  sprinkle the steaks with salt. Grill over high heat for
  about 2 to 3 minutes per side for the thinner pieces and
  about 3 to 4 minutes per side for the thicker pieces. Let
  rest for 5 minutes, and then thinly slice the steak
  diagonally across the grain.

  Make a bed of the peppers and onions on 4 plates. Place
  slices of steak atop the pepper and onion mixture. Serve
  immediately.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 11 September 2009

  Uncle Dirty Dave's Archives

MMMMM

... If I could drop dead right now, I'd be the happiest man alive - Sam Goldwyn

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