Thursday, April 25, 2013

Spicy Skirt Steak with Asian Slaw

I have a confession.

I feel like I am often making confessions on here, but I realize the majority of the things I do are a little absurd, so "confession" feels more appropriate a term than "announcement" in most cases. So bear with me.


My confession:  I am generally guilty of equating higher quality with a high price tag.  Is it ridiculous?  Arguably.  Is it true? In certain cases, I'd have to unequivocally say yes.  You get what you pay for.  My prime example is clothes.  Don't get me wrong, I'll be the first to purchase a pair of cute colored skinnies from Old Navy, but I also realize they will last only a season or two before they begin unraveling at the seams.  On the other hand, I still have a pair of Citizen jeans from college that look as new as the day I purchased them.  And don't get me started on purses.  And appliances.

My dad and grandmother will be shaking their heads as they read this, muttering something about not being raised right.  My mom, on the other hand, will be nodding her head in agreement. The apple doesn't fall far from the tree (speaking of which, it's about time to plan the annual NYC trip, lady).


But there is one case where I have found this theory fails, and that is in the arena of quality and taste of steak.  We all know the most expensive cuts of steak are the filet mignon (a tenderloin, if you will).  Admittedly, my younger, less informed self was a filet snob.  I bought into the claims that its tenderness and price point made it the best choice.  I chalk that up to a combination of inexperience and the aforementioned theory on price vs. quality.


Fortunately, I was shown the error of my ways while living in NYC.  I had the pleasure of dining at Landmarc in Tribeca and was absolutely blown away by their skirt steak.  Life. Changing.  It might have been one of the best things I have ever tasted in my life.  No lie.  The flavor is indescribable and leaves filet mignon holding the honorable mention.  

And its cheaper, considerably cheaper, than a filet or a New York Strip.  Like $5 - $10 per pound cheaper. I don't get it.  How can this be?  Is it possible the beef industry has failed to uncover this truth?  In that case, I should probably shut up.


A bonus - it's a very thin cut so it cooks very quickly.  I can cook a skirt steak in six minutes, where it will generally take me fifteen minutes to cook a decent size filet.  Does a difference of nine minutes give you a little insight on my impatience issues?  I'm a disaster.

Bottom line, make this.  It debunks my theory and tastes amazing.

Spicy Skirt Steak with Asian Slaw
Serves: 4
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients:
For Steak
2 pounds skirt steak
1/3 cup soy sauce
1/4 cup chili sesame oil
1 tablespoon mirin
3 tablespoons rice vinegar
1 lime, juiced
3 tablespoons of minced ginger
1 tablespoon of minced garlic
2 tablespoons brown sugar
1 tablespoon siracha 
1 tablespoon of toasted sesame seeds for garnish
1 tablespoon coconut oil

For Slaw
1 head of purple cabbage, shredded 
1 red pepper, diced 
1 yellow pepper, diced 
1 cucumber diced 
2 tablespoons soy sauce
1 lime, juiced
2 tablespoon rice wine vinegar
1 tablespoon apple cider vinegar
2 tablespoons minced ginger
1 teaspoon peanut butter
2 teaspoons brown sugar
2 tablespoons sesame oil
3 tablespoons toasted sesame seeds

Directions:
For marinade, combine soy sauce, chili sesame oil, mirin, rice vinegar, lime juice, ginger, garlic, brown sugar, and siracha in a non reactive casserole dish and whisk together. Add steak and allow to marinate for 20 to 30 minutes while you prepare slaw. For slaw, mix shredded cabbage, red peppers, yellow peppers, and cucumber in a bowl. In a separate bowl, whisk together soy sauce, lime juice, rice wine vinegar, apple cider vinegar, ginger, peanut butter, brown sugar, sesame oil and sesame seeds. Pour dressing over vegetables and mix well. Allow slaw to cool in fridge while you prepare steak. Heat large skillet over medium high heat. Add 1 tablespoon of coconut oil. Remove skirt steak from marinade and cook for 5-6 minutes on each side for medium. Allow steak to rest for 5 minutes before slicing and serving.

TIP:  Don't cook a skirt steak above medium or it will be tough.  

1 comment:

  1. Ah! I couldn't agree more with you. Believe it or not, when I am having steak with my family, I will often buy skirt steak or simply something called "frying steak" it is ridiculous cheap, but if cooked properly can be tender and pack a real flavour punch.

    Steak snobs are so misguided, I'd only choose fillet in very rare occasions, at restaurants I don't care what cut of beef I'm getting - a true chef can make anything wonderful.

    ReplyDelete

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