Monday, August 17, 2009

Easy Sunday Dinner: Grilled Skirt Steak and Peaches

There's nothing like a day of house hunting and looking at far superior kitchens to make you not want to spend much time in your own! So after a long day checking out houses, I decided a simple steak dinner was the best plan. I was just about to revisit my old standby shallot mustard sauce when I stumbled upon a delicious sounding summer recipe for skirt steak with peaches.

Grilled skirt steak with peaches
From Food and Wine
Recipe by David Burke


Ingredients

  • 2 garlic cloves
  • 1 small bay leaf
  • 1 small shallot
  • 1 jalapeño, halved and seeded
  • Finely grated zest and juice of 1 lemon
  • 2 tablespoons soy sauce
  • 1/2 teaspoon chopped thyme
  • 1/2 cup plus 1 tablespoon canola oil
  • Salt and freshly ground pepper
  • 1 1/2 pounds skirt steak, cut into 4 pieces
  • 1 tablespoon Dijon mustard
  • 1/2 cup very hot water
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • 15. 1 1/2 teaspoons finely grated fresh ginger
  • 4 peaches, halved and pitted

Directions

1. In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest and juice, soy sauce and thyme until combined. With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat. Let the skirt steak stand for 20 minutes. Add the Dijon mustard to the remaining dressing and blend. Transfer the dressing to a small bowl.

2. Meanwhile, light a grill. In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 minutes. Transfer the mixture to a bowl along with the remaining 1 tablespoon of oil and the peaches.

3. Scrape the marinade off the skirt steak. Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 minutes, turning once, for medium-rare meat. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 minutes. Cut the peaches into wedges and thinly slice the steaks. Transfer to plates and serve, passing the dressing on the side.


I had to wing it a bit since I only have limes on hand, so I used lime juice and a dash of ground lemon peel, and I replaced the fresh ginger with a dash of ground ginger. Despite all of that, the recipe was still a keeper!

The steak was juicy and flavorful, and the grilled peaches were so sweet, and the light cinnamon/ginger flavor made them even better. The sauce was a bit too tangy at first, so I added just a squeeze of honey to mellow it a bit. You probably wouldn't have that problem if you actually had lemon juice.

It was a truly delicious dinner - only marred by the fact that Mr. AT stole some of my delectable peaches from my plate when I wasn't looking. You wouldn't think it would be a big deal, but man oh man those peaches were good, and I was being a good little girl and saving some of them for tomorrow's leftovers, so I had a mini-melt down about it. All better now fortunately, but I'm sure I'll be irked all over again when I eat my one little sliver of leftover peach!

I served a watermelon and feta salad along side of it. Just throw some seeded watermelon and pepper in a bowl and season with a bit of pepper and chili flakes to taste. Yum! How simple can you get?

ShareThis

LinkWithin

Related Posts with Thumbnails