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Cilantro-Scented Skirt Steak

by , Chef , Ellerbe Fine Foods, Fort Worth, Texas

Cilantro-Scented Skirt Steak

Serves 2 to 4

This recipe is great served over mixed greens for a nice lunch or light dinner. It is also great served with cheddar grits for a hardier meal.

  • 1 Certified Piedmontese skirt steak
  • Cilantro Marinade (recipe follows)
  • Sweet Corn & Pepper Relish (recipe follows)
  • Cilantro Marinade
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh flat leaf parsley
  • ½ yellow onion, diced small
  • ½ fresh jalapeño, seeds removed
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • Juice of half a lemon

Combine all of the ingredients for the marinade in a blender and puree until smooth. Pat the skirt steak dry and place in a shallow storage container. Coat all sides of the skirt steak with the marinade. Cover the container and transfer to the refrigerator for at least 1 hour.

Remove the marinated skirt steak from the container and lay it out flat, leaving as much marinade on the meat as possible. Season each side of the steak with a pinch of salt.

Transfer the skirt steak to a preheated, hot grill. Cook for approximately 2 minutes on each side for medium. Remove the skirt steak from the grill and let it rest for 2 minutes before cutting. Slice the meat, against the grain and on a strong bias, into 1-inch-thick slices. Transfer the steak to a serving platter and top with Sweet Corn & Pepper Relish.

    • Sweet Corn & Pepper Relish
    • 1 tablespoon vegetable oil
    • 2 ears of fresh sweet corn, kernels cut from the cobb
    • ½ yellow onion, diced small
    • 1 rib celery, diced small
    • 2 banana peppers, stems removed (or substitute half a green bell pepper)
    • ½ fresh jalapeño, seeds removed
    • 2 tablespoons apple cider vinegar
    • 2 tablespoons distilled white vinegar
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped flat leaf parsley

    Heat the vegetable oil in a large skillet over medium heat. Add all of the vegetables except the corn to the pan; season with salt and freshly ground black pepper and sauté until all of the liquid is evaporated. Increase the temperature to high and add the corn and vinegars. Sauté until all of the liquid has evaporated again. Remove the relish from the heat and transfer to a bowl. Stir in the chopped herbs and transfer to the refrigerator to cool. Refrigerate the relish until ready to serve. Relish can be made 1 day ahead.

    Pairing: Zinfandel

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