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Skirt Steak with Almond Chile Sauce




Difficulty:Easy
Prep Time:30 Minutes
Cook Time:6 Minutes
Serves:6

Nutritional Information

Skirt steak has amazing flavor but be careful not to overcook. And always remember to slice against the grain. Pairs well with the Louis Jadot Beaujolais Villages 2016.

Ingredients

  • 1 ounce ancho chiles, stemmed and seeded
  • Boiling water
  • 2 large garlic cloves, sliced
  • 1/2 cup toasted pumpkin seeds
  • 1/4 cup almond butter
  • 1 tablespoon sherry vinegar
  • 1/2 cup extra-virgin olive oil,
  • Salt Freshly ground pepper
  • 1.5 lb. skirt steak,
  • 3 oz. Arugula, nasturtium leaves, or watercress, for garnish

Directions

  • 1. In a heatproof bowl, cover the anchos with boiling water and let stand for 15 minutes. Drain the chiles, discarding any seeds and stems, and coarsely chop. In a food processor, pulse the chiles and garlic until finely chopped. Add the pumpkin seeds, almond butter, vinegar and 1/2 cup of warm water; pulse to a coarse paste. With the machine on, add the 1/2 cup of oil in a steady stream. Season with salt and pepper. Scrape the almond sauce into a bowl; don't worry if the oil separates.
  • 2. Preheat Egg to 500ºF with cast iron grate for direct grilling. Season the steak with salt and pepper or preferred rub and grill over high heat for about 6 minutes, turning once, until lightly charred. Let the steak rest, then thinly slice across the grain and serve with the almond sauce. Make Ahead
  • 3. The almond sauce can be refrigerated for up to 1 week.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828