Monday, July 20, 2009

Skirt Steak Tostadas

My dad made this recipe a few weeks ago and I absolutely loved it! I am not a huge steak person- if I am going to eat a steak it has to be a really good one. But this recipe is really flavorful and I love the salsa that is served with it.

The recipe was featured in USA Weekend a couple weeks ago. Evidently they sponsored an episode of The Next Food Network star and this was the winning recipe. Skirt steak (or flank steak as it was labeled when I bought it) is one of those things I have seen in the grocery store but I never know what to do with it. Its really a shame people don't buy this cut more often as its very tender and less expensive than something like a strip steak. The recipe calls to marinate it in a soy and honey based marinade and to serve it with a mango salsa. It suggests serving it with a tostada and black beans, but we've been trying to lighten things up a little around here so I bypassed the tostada and served with salad greens. The juice from the salsa made a wonderful dressing.

This recipe is great for a weeknight dinner. You can make the marinade the night before, throw the meat in a plastic bag with the marinade in the morning, and throw it on the grill that night. And leftovers make a great salad topper for lunch (mmm... I can't wait until lunch tomorrow). We will definitely be making this one again!

Skirt Steak Tostadas
from USA Weekend July 3-5, 2009


1/2 Cup Soy Sauce
1/2 Cup Olive Oil
Juice of 3 Lemons
1/2 Cup Honey
1 Cup Finely Chopped Onion
1 Habanero Chili Seeded and Finely Chopped
Salt and Freshly Ground Black Pepper
2 Pound Skirt Steak

Mango Salsa:

1 Red Onion Finely Chopped
1 Mango Finely Chopped
1/4 Cup Cilantro Leaves Chopped
1 Poblano Chile Seeded and Minced
1/4 Cup Honey
Juice of 3 Limes
Salt and Freshly Ground Black Pepper

In large shallow bowl, whisk together the marinade ingredients. Add the meat, cover and refrigerate at least one hour (I just threw everything in a ziploc). It is best to marinate for several hours.

Combine all salsa ingredients in a bowl and set aside.

Preheat a grill pan to medium high heat. Remove meat from dish and discard marinade. Place steak on grill for about 4 to 6 minutes for medium rare to medium, turning once. Remove from the grill and let the meat rest for five minutes. Thinly slice on the diagonal into strips.

You can serve as is or as suggested by the recipe... Place tostada on individual plate. Spoon black beans (see below) over tostada and then top with steak and salsa. Garnish with sour cream and cheese if desired.

Black Beans:

1 16 oz can Black Beans
1/2 Cup Olive Oil
1/2 Cup Red Wine
1 Jalepeno Seeded and Chopped

Simmer ingredients in a saucepan for 20 minutes.

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