I have a beautiful skirt steak from the farmers market that I have been saving for the perfect summer night dinner. A peppery marinade followed by a quick sear on the grill is all this long thin cut will need, and it’s budget friendly as well! Our dinner for two is served with roasted Dutch marble baby potatoes and mixed veggies.
- 1 lb. skirt steak
- 1 tbsp. mixed peppercorns
- 1 tbsp. whole coriander seeds
- 1 tsp. fennel seeds
- 1/4 tsp. salt
- 1 tbsp. red pepper flakes
- 1 tbsp. brown sugar
- 2 tbsp. garlic oil (infuse olive oil with warm garlic cloves)
- 1 package Dutch marble baby potatoes
- your favorite mixed veggies
To make the rub, toast the peppercorns, coriander and fennel seeds in a small skillet until fragrant (1-2 minutes). Use a mortar and pestle to coarsely crush the toasted mixture with the salt, red pepper flakes, brown sugar and olive oil.
Coat both sides of the steak with the rub, cover with plastic wrap and refrigerate for several hours before grilling.
One hour before dinner, toss the baby potatoes with olive oil, whole cloves of garlic and a few sprigs of fresh rosemary. Roast the potatoes for about 45 minutes at 400°.
Heat the grill (or if indoors heat a heavy skillet) and coat with cooking spray. Cook the steak 3 minutes per side, then transfer to a serving dish and cover with foil.
To keep the juices in the meat, rest covered at least 5 minutes before serving.
It’s perfect! Slice the steak thin on the diagonal and serve.
Mmmm! This is a very lively marinade! I love the bold flavor of the peppercorns, coriander and fennel!
Here’s to warm summer evenings and another great dinner on the grill!
The Extruded Noodle ©