Grilled Skirt Steak With Watercress And Salsa
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
65
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Garlic (chopped)1 cup
Red Onion (diced)2 tbsps
Cilantro (chopped fresh)1 cup
Lime Juice (fresh)1 tbsp
Kosher Salt450 g
Tomatillo (canned)1 tbsp
Honey1.5 cups
Basmati Rice1 cup
Yellow Onion (chopped)2
Avocados3 cup
Vegetable Oil1 cup
Extra-Virgin Olive Oil2 bunches
Watercress1 cup
Red Onion (julienned)Directions:
1
Cut the top off the bulb of garlic
2
Special equipment: 1 cup hickory wood chips, soaked in water 1 hour; a smoker; a perforated aluminum pan For the salsa: Prepare a grill for high heat
3
Lightly oil the grill grates
4
Cut 6 of the tomatoes in half and place them on the grill with the jalapenos
5
Char, turning regularly to promote even cooking, until the skins are blackened, about 20 minutes
6
Remove the vegetables from the grill and set aside to cool
7
Meanwhile, preheat the oven to 350 degrees
8
Place the garlic bulb on a sheet pan and roast until the garlic is tender and can be squeezed out of the bulb, 30 to 45 minutes
9
While hot, turn the bulb upside down and squeeze the bulb from the root end to the top, pushing the roasted garlic cloves out of the bulb
10
Crush and chop 4 cloves of the roasted garlic and stir together with the red onions and cilantro in a bowl
11
(Save the remaining roasted garlic for another use
12
) Quarter and seed the remaining 6 tomatoes and dice the flesh
13
Add to the bowl with the garlic and onions
14
Remove some of the charred skin from the roasted tomatoes, then dice the tomatoes with the seeds
15
Put them into the bowl with the rest of the salsa ingredients
16
Remove some of the charred skin from the jalapenos and cut in half
17
Remove the seeds and dice the jalapeno
18
Add to the bowl with rest of the salsa
19
Add the lime juice and mix the salsa
20
Season to taste with salt and pepper and let the salsa sit for at least 30 minutes before serving
21
For the smoked tomatillo rice: Heat a smoker to 350 degrees F
22
Drain 1 cup hickory wood chips that have been soaked for 1 hour and add them to the smoking pan of a smoker
23
Put the tomatillos and red onions in a perforated pan and place in the smoker
24
Smoke the vegetables for 10 minutes, then remove from the smoker and transfer to a blender
25
Add the cilantro and honey and puree until slightly chunky
26
Season with salt and pepper
27
(If it is still tart, add more honey)
28
Bring 2 1/4 cups water to a boil in a pot
29
Stir in the rice and cover
30
Reduce the heat to low and cook the rice until all of the liquid has been absorbed, 12 to 15 minutes
31
Fluff the rice with a fork, then stir in 1 cup of the tomatillo salsa (save the remainder for another use)
32
Cover again and hold warm for plating
33
For the guacamole: Combine the cilantro and yellow onion in a blender and blend until almost pureed but still a little chunky
34
Scoop the flesh out of the avocados and put them in a bowl
35
Add the onion-cilantro puree and mash the avocados with a fork
36
Add the tomato, red onion and lime juice and mix well
37
Season with the salt and cover with plastic wrap directly touching the guacamole
38
For the vinaigrette: Combine the lime juice, cilantro and honey in a bowl, then slowly whisk in the vegetable oil and olive oil
39
Season to taste with salt and pepper
40
For the skirt steak: Combine the vegetable oil, olive oil, cilantro and garlic
41
Pour over the steaks and marinate the steaks for at least 1 hour and up to 24 hours
42
Prepare the grill for high heat
43
Lightly oil the grill grates
44
Remove the steak from the marinade
45
Season with salt and pepper and cook until grill marks appear, 1 to 2 minutes per side
46
Heat a skillet or saute pan over medium heat on the stovetop
47
Transfer the marked steak to the skillet and finish cooking on the stovetop over medium heat, flipping once, 3 to 4 minutes per side
48
Allow the steak to rest 5 to 10 minutes before slicing against the grain and on a bias
49
For plating: Divide the rice among 6 plates
50
Lay the sliced steak over the top of the rice
51
Top each plate with a large tablespoon of the guacamole
52
Combine the watercress and red onions in a bowl and dress them with 2 to 3 tablespoons of the vinaigrette
53
Toss the watercress salad and divide among the plates, piling it on top of the steak
54
Spoon 2 to 3 ounces of salsa over the top of each salad
55
Sprinkle the plate with a pinch of freshly ground black pepper