Spice-Crusted Skirt Steak with Pumpkin Seed Salsa
This recipe is by Bibby Gignilliat of PartiesThatCook.com
preparation
preparation time
0 mins
cook time
0
servings
8
calories
863
ingredients
2 pounds skirt steak trimmed
6 garlic cloves minced to a paste (rub)
1 cup olive oil (rub)
1 tablespoons kosher salt (rub)
1 tablespoons cumin seeds (rub)
1 tablespoons coriander seeds (rub)
2 teaspoons black peppercorns (rub)
1 tablespoons paprika (rub)
1 teaspoons ground cinnamon (rub)
1 teaspoons ground cloves (rub)
1 cup pepitas (toasted pumpkin seeds) or chile-dusted (salsa)
1 garlic clove peeled (salsa)
1 cup cilantro leaves (salsa)
1 cup parsley leaves (salsa)
1 teaspoons cinnamon (salsa)
1 cup extra virgin olive oil (salsa)
1 teaspoons kosher salt (salsa)
directions
Preparation
Preheat oven to 400 F
Spices
Mix the garlic, olive oil and salt in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them to a powder. Pour ground spices into the pan with the garlic paste; add paprika, cinnamon and cloves. Stir to combine with a fork.
Steak
Trim the steak of silverskin, leaving most of the fat. Rub steak with spices.
Pumpkin Seed Salsa
Put pepitas, garlic, cilantro, parsley, cinnamon, lime juice, olive oil and salt in bowl of food processor. Puree until smooth. Transfer to a serving bowl.
Grill
Preheat outdoor grill or stovetop grill to medium-high. Place steak on the hot grill and cook about 2 minutes until a nice crust forms, being careful not to burn the spice crust. Turn and cook additional 2 minutes. Transfer meat to a sheet pan; place in oven and finish cooking, about 5 minutes.
Serve
Slice steak on the bias into thin strips and against the grain. Serve immediately with a dollop of Pumpkin Seed Salsa and a sprig of cilantro.
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