Skirt Steak With Achoite Marinade
by Peter Armellino, Chef, Plumed Horse, Saratoga, California
- 2 (16-ounce) Certified Piedmontese skirt steaks, each cut into 3 pieces
- 2 sprigs thyme, picked
- 2 cloves garlic, sliced
- 2 tablespoons annatto seed*
- 1 teaspoon coriander seed
- 1 teaspoon cumin seed
- 1 tablespoon red wine vinegar
- ½ cup canola oil
- Padrón peppers (available may through September, or substitute your favorite)
- *Annatto seeds, sometimes called roucou or achiote, are brick red in color with an earthy, slightly bitter flavor. Look for them in spice shops or online.
In a dry pan over medium heat, toast cumin, coriander, and annatto seeds together with sliced garlic and thyme. Grind the toasted spices in a high-speed blender or coffee bean grinder until finely ground. Add canola oil and red wine vinegar and mix well.
In a nonreactive bowl, coat the skirt steak with the marinade and refrigerate for 2 hours prior to grilling. After 2 hours, heat the grill to medium high. Sear the meat on both sides and lightly char the edges, remove from heat and let the meat rest.
Coat the Padrón peppers in a little oil and grill until blistered. Serve steak alongside peppers with a simple arugula salad.
Pairing: An Italian Sangiovese