Pink Ribbon Cooking: skirt steaks with salsa - WCAX.COM Local Vermont News, Weather and Sports-

Pink Ribbon Cooking: skirt steaks with salsa

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Chef Curtiss Hemm with Pink Ribbon Cooking stopped by The :30 to show us an amazing dish -- skirt steaks with salsa.


Grilled Skirt Steak with Tomato Salsa

4 6-oz skirt Steaks, trimmed
2 large tomatoes, chopped
1⁄4 cup white onion, finely diced
1 small jalapeño pepper, seeded, finely diced 1⁄4 cup fresh lime juice
1 tsp cumin, ground
1 tbsp chili powder
1⁄2 cup cilantro leaves, chopped
1 pinch salt
1 pinch pepper

Serves 4

1. Preheat grill to medium high heat.
2. When grill is ready, place skirt steaks on medium high section of the grill and grill for 3 minutes on each side, turning and moving the steaks once, only to flip them.
3. Remove from heat and allow to rest for a few minutes, then slice on a bias and diagonal angle, making sure you cut across the "grain" of the meat.
4. In a non-reactive mixing bowl combine all ingredients. Mix well to combine.
5. Plate the dish by spooning some salsa onto the center of each plate, then top with slices of skirt steak.
6. Garnish with cilantro and lime wedges.

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