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SC recipe
Steak night BY BELINDA SMITH-SULLIVAN
Nothing a great can compare to going out for t bu l, steakhouse mea rtaink the family ente that treat can brea st a few od news: With ju ment budget. Go teak night” u can create a “s culinary tricks, yo rite any of your favo at home that rivals re tu add your signa restaurants. Just to complete salad and sides as the fe t!
EASY SKIRT STEAK FAJITAS SERVES 4
Skirt steak is a very thin cut of beef that comes from the plate—between the brisket and the flank area—of the cow. Cook quickly over high heat, and serve medium-rare to medium. This cut is traditionally used for fajitas. 2 tablespoons Worcestershire sauce Juice of one lime 2 tablespoons olive oil ½ teaspoon cumin 2 garlic cloves, minced ½ fresh jalapeno, chopped ¼ cup chopped cilantro 1 skirt steak (or flank steak), about 1½ pounds Kosher salt
Fresh ground black pepper 1 tablespoon olive oil 1 large, sweet onion, halved and sliced 3 bell peppers of various colors, stemmed and sliced into strips Corn tortillas Guacamole, optional Pico de gallo, optional (recipe follows)
In a small bowl, combine Worcestershire sauce, lime juice, olive oil, cumin, garlic, jalapeno and cilantro. Place steak in a shallow dish and coat with marinade and let sit for at least an hour at room temperature. Preheat grill to high. Wipe the marinade off the meat and season with salt and pepper. Grill steak on preheated grill 3–4 minutes per side for mediumrare. Remove from grill, tent with foil and let rest for 5 minutes before slicing. In a cast-iron skillet over medium-high heat, add olive oil. Saute onions and peppers until tender, about 5 minutes. Slice the steak across the grain at an angle for very thin slices. Move sauteed vegetables to one side of the skillet and place sliced meat on the other side. Serve directly from the skillet with corn tortillas, guacamole and pico de gallo. PICO DE GALLO MAKES ABOUT 2 CUPS
4 plum tomatoes, finely chopped 1 white onion, finely chopped 2–3 jalapenos, small diced
1 tablespoon minced garlic Juice of two limes ½ cup chopped cilantro Kosher salt
In a medium bowl, combine all ingredients. Cover and refrigerate overnight. How to warm tortillas. Place tortillas on a plate—five at a time—covered with a damp paper towel. Microwave for 30–60 seconds. Keep in a basket or tortilla warmer lined and covered with a large napkin—preferably cloth—until used. CHEF’S TIPS
G I N A M OO RE
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SOUTH CAROLINA LIVING | JULY 2021 | SCLIVING.COOP
Substitute beef cuts. If unable to find the exact steaks mentioned in these recipes, your butcher will be able to recommend cuts with comparable flavor and quality.
