November 27, 2016
Dinner, Lunch, Main Dish,
Beef, Steak, Dairy, Vegetables, Mexican, North American, Southwest, Quick Meals, Cinco de Mayo, Entertaining, Summer, Sunday Dinner, Weeknight Meals, Grilling (Outdoor), Marinate, Refrigerator, Stove Top, Low Carbohydrate, No Eggs, Canned Fruit, Make it from scratch, Hot Peppers, Sour Cream, Marinades & Brines, Spicy, Spring more
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"This is absolutely one of my favorite steak recipe; which, I like to finish by serving with a simple avocado olive salsa. Yellow rice or black beans would also make a nice side dish. Now, I prefer to use a skirt steak for this; which is affordable and quick cooking - however, you should use your favorite cut. Prep time does not include time for the steak to marinate."
Steak ... First I use skirt steak. It is tender, quick cooking; and, affordable. But, I will always use what is on sale; and, most of all - use your favorite cut.
I usually cook my steak on my outdoor grill; or, on my large inside grill pan - but, I still find it is easier, if you cut the steak (when using skirt steak) up into 2-4 manageable size pieces. That is up to you; and, it also depends how the steak is packaged (one time I got a piece almost 30" long). Then, season the steak liberally on both sides; and transfer to a ziplock bag or glass baking dish to marinate. Now, I like to marinate 4-6 hours; but, at least 1 hour. Then, once the steak has marinated, remove to the counter to take the chill off. You never want to cook with a cold protein.
Salsa ... As the steak rests on the counter; prepare the salsa. Simply add the avocado to a bowl; and, lightly toss with the lime juice. Then, add the scallions, olives, a light drizzle of olive oil; and, season with salt and pepper. Go easy; because the olives are salty. Now, for the olives; I like to use the small whole olives and cut in half; but, the sliced olives work just as well. Cover with plastic wrap; and, refrigerate until ready to use (about 30 minutes works well).
Steak ... Bring your grill or grill pan to high heat. You can also use a heavy cast iron pan as well. Make sure to season your grill or pan with olive oil. Now, skirt steak cooks very quick; so, keep an eye on it. About 4-5 minutes per side, is average; but, it does depend on the thickness of the steak. Make sure to get a good char on the first side before flipping it over. Once the steak is done; transfer to a cutting board to rest, and cover with foil. Make sure it rests a good 5-10 minutes before slicing.
Sauce ... Prepare the sauce when you start to cook your steak. Add the butter to a small pot; and, bring to medium heat - just until the butter melts. Then, add in the jalapenos, garlic powder, and cook just a minute. Add the flour and stir; you get the consistency of sand - this is what is called a roux. Slowly add the chicken broth; constantly whisking until you get a smooth consistency. Let it simmer on low heat, a good 3-4 minutes to get rid of that 'raw flour' taste; then, remove from the heat, and stir in the sour cream, salt and pepper. Return to the heat; and, simmer, just until the sour cream is heated through. Right before serving, add the cilantro.
Serve and ENJOY! ... After the steak has rested; slice the steak thin slices - always again the grain. This is very important - if sliced along the grain, the steak can be chewy and tough. Serve the steak on a serving platter, drizzled with some of the sauce; and, serve the extra sauce in a small bowl. And, don't forget to serve the salsa on the side; along with a wedge of lime. As mentioned; I love to add a bowl of yellow rice or black beans.
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