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Gallery Cuban Skirt Steak and Vegetables Credit: Anna Williams Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 8 small cloves garlic 6 tablespoons fresh lime juice (from 2 limes) 3/4 teaspoon cumin seeds, toasted 1/2 teaspoon dried oregano 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup plus 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 skirt steak (1 1/2 pounds), cut into 4 pieces 1 small white onion, cut into 1/2-inch wedges (2 cups) 1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups) 2 ears corn, shucked and cut crosswise into 1-inch rounds 1 tablespoon unsalted butter, room temperature 1 small loaf ciabatta, halved
Gallery Cuban Skirt Steak and Vegetables Credit: Anna Williams
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Cuban Skirt Steak and Vegetables Credit: Anna Williams
Cuban Skirt Steak and Vegetables
Credit: Anna Williams
Cuban Skirt Steak and Vegetables
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 8 small cloves garlic 6 tablespoons fresh lime juice (from 2 limes) 3/4 teaspoon cumin seeds, toasted 1/2 teaspoon dried oregano 1/2 cup packed fresh flat-leaf parsley leaves 1/2 cup plus 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 1 skirt steak (1 1/2 pounds), cut into 4 pieces 1 small white onion, cut into 1/2-inch wedges (2 cups) 1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups) 2 ears corn, shucked and cut crosswise into 1-inch rounds 1 tablespoon unsalted butter, room temperature 1 small loaf ciabatta, halved
Directions
Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.
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All Reviews for Cuban Skirt Steak and Vegetables
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cuban Skirt Steak and Vegetables
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
