Saturday, May 4, 2013
Cinco de Mayo Skirt Steak Adobo
Skirt steak became the darling of the beef world in recent years because of its affordability and full flavor. Not the most tender of cuts because it is so lean, it is important to cook it hot and fast to seal in what juices it has.
Recipe: Cinco de Mayo Skirt Steak Adobo
Adobo PasteEvery family makes their Adobo a little differently. It really can be any spice mixture and oil, sometimes vinegar, to marinate a piece of meat. This paste is made of olive oil, 1 tablespoon each cumin, coriander, and chili powder, plus 1 teaspoon each of dried ground garlic, kosher salt and turmeric.
1/2 cup olive oil
1 small or 1/2 large onion, diced
2 cups of rice
3 cups chicken stock
1 cup salsa
Additional spices if you like it hot
Parmesan cheese (optional)
Get your pot hot, add oil (hot pan, cold oil!). Once hot, saute onion until clear. Add rice and stir a few times. Add chicken stock and salsa, stir.
Turn down to simmer and put a tight fitting lid. If your lid isn't tight, you can wrap a towel around it and tie it on top. Right before you serve, sprinkle in some Parmesan.
Tip: Get rice really close to done before you grill the skirt steak so it can all come up at once for dinner.