Skirt Steak is a salty cut, so it really doesn't need any more salt, but the cumin and pepper give it a nice flavoring. The Skirt Steak from Grow And Behold comes very thin so the cooking time is fast and you want it to be pink in the center.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 ounce ancho chiles
- boiling water
- 2 large garlic cloves
- 1/4 cup toasted almonds
- 2 tablespoon almond butter
- 1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil, plus more for the pan
- cumin and freshly ground black pepper
2 pounds Grow & Behold skirt steak
In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes. Drain the chiles and take off the stems and seeds and coarsely chop. In a food processor, pulse the chiles and garlic a few times. Add the toasted almonds, almond butter, vinegar and 1/4 cup warm water. Process until it is a coarse paste, stream in olive oil and add more hot water until desired consistency.
Preheat the broiler or a grill. Sprinkle steaks generously with cumin and black pepper. Grill or broil for about 3 minutes per side. Let the steak rest and then thin slice across the grain serve with sauce.
Use any leftover sauce as a dip for veggies, chicken or whatever you like.
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