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Skirt Steak With Achoite Marinade

Skirt Steak With Achoite Marinade
Easy Recipe

Serves 4

  • 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