Mesquite Skirt Steak With Salpicón Salad

Try this summer steak salad recipe for when you want to grill, but don’t want a lot of meat.

This easy-to-follow skirt-steak recipe, adapted from “Weber’s Smoke,” pairs perfectly with a light summer salad and dry rosé. Try the Salpicón Salad, the perfect dish to bring to a barbecue, loaded with grilled corn, avocado and the perfect punch of summer flavor.

Mesquite Skirt Steak

Serves 4; Prep Time: 30 minutes; Cook Time: 12-16 minutes

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pure chile powder
  • 2 teaspoons ground cumin
  • 1 teaspoon minced garlic
  • 1 teaspoon kosher salt
  • 1-3/4 pounds skirt steak, 1/2- to 3/4-inch thick, trimmed of excess surface fat, cut into foot-long pieces
  • 1 large handful mesquite wood chips, soaked in water for at least 30 minutes
  • Four tortillas, 6 inches (optional)

Directions:

1. In a small bowl whisk olive oil, lime juice, chile powder, cumin, garlic and salt. Spread the paste on both sides of each steak. Set aside at room temperature for 15 to 30 minutes before cooking.

2. Prepare a two-zone fire for high heat (450 to 550 degrees).

3. Drain and add the wood chips to the charcoal and put the lid on the grill. When smoke appears, cook the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

4. Cut the steaks across the grain into 1/2-inch slices. Serve immediately with the salad and warm tortillas, if desired.

Salpicón Salad

Serves 4

  • 1 pound very small red potatoes, scrubbed
  • 2 ears fresh corn, husked
  • 1 ripe Hass avocado, diced
  • 4 medium radishes, thinly sliced
  • 2 scallions (white and light green parts only), thinly sliced
  • 1/4 cup finely chopped fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1 canned chipotle chile pepper in adobo sauce, minced
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Kosher salt
  • Ground black pepper

Directions: 

1. Put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to medium and cook the potatoes until tender when pierced with the tip of a knife, about 20 minutes. Drain, rinse under cold water, and drain again. Cut each potato in half, transfer to a medium bowl, and refrigerate to cool.

2. Prepare a two-zone fire for high heat (450 to 550 degrees).

3. Brush the cooking grate clean. Cook the corn over direct high heat, with the lid closed as much as possible, until the kernels are brown in spots all over, 8 to 10 minutes, turning often. Remove from the grill and set aside. When the corn is cool enough to handle, cut the kernels from the cobs. Add to the bowl with the potatoes along with the avocado, radishes, scallions, and cilantro.

4. In a small bowl whisk lime juice, chile, and garlic. Gradually whisk in the oil. Pour over the potato mixture and toss to combine. Season with salt and pepper. Refrigerate while cooking the steaks.

 

Wine Pairing: In summer, nothing beats a dry rosé with a salad. Look for rosés from Spain and France, chill and serve. Try 2014 Chateau Miraval Rosé Côtes de Provence, $20 at Binny’s.