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Grilled Skirt Steak With Caramelized Butter and Cumin Recipe

Grilled Skirt Steak With Caramelized Butter and Cumin Recipe

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Grilled Skirt Steak With Caramelized Butter and Cumin

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Ingredients:

Serving

4 cups canned diced tomatoes, drained (28 oz)
2 tbsp olive oil
2 tsp chopped garlic (about 2 cloves)
salt & freshly ground black pepper
1/2 cup butter
1 tbsp butter
4 long thin green sweet peppers
4 tsp ground cumin
2 tsp dried oregano
1 tsp ground aleppo chilies or 1 tsp medium-hot paprika
3 lbs skirt steaks , trimmed of fat and any silver skin, and cut into 6- to 8-inch-long pieces
1 tbsp canola oil
2 large pita breads, cut in half
plain greek yogurt

Directions:

Heat the oven to 375°F
In a medium saucepan over medium heat, simmer the tomato chunks with 1 tablespoon of the olive oil, the garlic, and the salt and pepper for about 20 minutes, until the tomatoes break down and become soft and saucy.
Meanwhile, in a small skillet, melt one stick of butter on low heat and simmer for about 12 minutes until the butter turns nut-brown and smells like hazelnuts. The solids will begin to separate and then fall to the bottom. Butter turns from brown to black very quickly, so watch closely.
Immediately remove the butter from the heat, and strain through a fine sieve into a dry container. Set aside to cool. The butter is very hot, so be careful not to spill any water in it as it cools; otherwise, the butter will spit and bubble, the way hot oil does.
Stir half of the caramelized butter into the tomato sauce and purée it in a blender until smooth. Reseason it with salt and pepper; set aside.
In a medium mixing bowl, put the peppers in the remaining 1 tablespoon of olive oil, and season them with salt and pepper.
Place the peppers on a baking sheet, and roast them in the oven until they are soft and collapsed, 8 to 10 minutes. Set them aside but keep them warm.
In a small mixing bowl, combine the cumin with the oregano and Aleppo chiles, and sprinkle the skirt steaks evenly on both sides with the spice mixture.
Grill the steaks over charcoal, or sear them as follows: In a large, heavy skillet or cast iron pan over medium-high heat, mix 1/2 tablespoon of the canola oil and 1/2 tablespoon of the remaining butter. When the butter turns brown, add the steaks and sear them on the first side, allowing them to brown for about 5 minutes.
Lower the heat if the pan becomes too smoky or if the spices begin to burn. Cook for another 5 minutes if you want the steaks more well done.
Put them on a platter to rest and wipe out the pan. Brown the remaining steaks with the remaining 1/2 tablespoon of butter and canola oil.
Arrange the pita halves on a platter. Remove the steaks from the pan and rest them on the pita. As the meat rests, the juices will soak into the bread.
Top with the tomato sauce, yogurt, and peppers, and serve with the extra caramelized butter to drizzle over all.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.68 Kcal (2410 kJ)
Calories from fat	366.17 Kcal
		% Daily Value*
Total Fat	40.69g	63%
Cholesterol	144.86mg	48%
Sodium	201.98mg	8%
Potassium	839.23mg	18%
Total Carbs	16.8g	6%
Sugars	5.54g	22%
Dietary Fiber	2.72g	11%
Protein	37.36g	75%
Vitamin C	90.4mg	151%
Vitamin A	0.2mg	5%
Iron	4.7mg	26%
Calcium	56.1mg	6%

Amount Per 100 g
Calories	156.86 Kcal (657 kJ)
Calories from fat	99.77 Kcal
		% Daily Value*
Total Fat	11.09g	63%
Cholesterol	39.47mg	48%
Sodium	55.04mg	8%
Potassium	228.67mg	18%
Total Carbs	4.58g	6%
Sugars	1.51g	22%
Dietary Fiber	0.74g	11%
Protein	10.18g	75%
Vitamin C	24.6mg	151%
Iron	1.3mg	26%
Calcium	15.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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