Sesame-Chili Grilled Skirt Steak

Winter 2013

Executive chef Paul Agnelli of Country Club of the South in Johns Creek, Ga., serves this Southwestern-inspired steak recipe with Malaysian-inflected coconut-cashew rice, crunchy Asian salad, and zippy salsa.

1 ancho chili
1/4 cup orange juice
1/2 teaspoon grated ginger, fresh
2 garlic cloves, minced
1 shallot, finely minced
3 green onions, diced
2 teaspoons salt, kosher
1/2 teaspoon black ground pepper
1/4 cup sesame oil
1 tablespoon chili oil
1 pound skirt steak, trimmed
Coconut Cashew Rice (recipe follows)

Asian Salad (recipe follows)
Mango Salsa (recipe follows)

Toast the whole chili in the oven for 30-45 seconds to make it pliable. Slice lengthwise, remove the seeds, and chop finely. In a large mixing bowl, add the chopped chili to the orange juice. Add ginger, cloves, shallot, onions, salt, and pepper. Stir until combined, then slowly whisk in oils. Dunk in meat, coat thoroughly, and marinate in refrigerator for 2 hours. Flip meat over after 1 hour.

Heat grill and cook steak to desired doneness, making sure not to overcook the meat. Let meat rest about 10 minutes. Slice it thinly against the grain. 

To serve, divide Coconut Cashew Rice among plates. Add the meat and top with the Asian Salad. Garnish each plate with Mango Salsa.

Yield: 4 servings

COCONUT CASHEW RICE

1 tablespoon canola oil
1 cup jasmine rice
1/2 cup roasted cashews, roughly chopped
1-1/4 cups chicken stock 
1/2 cup rice wine vinegar
1/4 cup coconut milk
1/8 cup granulated sugar
1/2 cup sweetened flaked coconut, lightly toasted
salt and pepper

In a large, deep nonstick pot, heat oil over medium-high heat. Add rice and stir until coated with oil. Add cashews and sauté for 1 minute. Stir in stock, vinegar, milk, and sugar. Bring to a boil, reduce to a simmer, cover and cook 20 minutes. Uncover and add coconut flakes, gently tossing with a fork. Season to taste with salt and pepper.

ASIAN SALAD

1 Granny Smith apple
2 red radishes, tops trimmed
1 tablespoon cilantro, chopped
1 tablespoon carrot, shredded

1 tablespoon scallion, green part only, diced
1 teaspoon sugar
2 teaspoons rice wine vinegar
2 teaspoons sesame oil

Run the apple and the radishes through a mandoline to get shoestring pieces or julienne in thin strips with a large chef’s knife. Add to a medium bowl with the remaining ingredients and stir to combine. Season to taste. Chill until ready to serve.

MANGO SALSA

1 ripe mango, diced into 1/2-inch cubes
2 teaspoons fresh ginger, grated
1 shallot, finely diced
1/4 cup red bell pepper, finely diced
1 tablespoon cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon granulated sugar
kosher salt 

In a medium size bowl, combine all ingredients and season to taste with salt. Refrigerate until ready to serve.

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