Lime-soaked Cumin-crusted Skirt Steak

Lime-soaked Cumin-crusted Skirt Steak Recipe from Chile

Region / culture: Chile | Preparation time: 1 hour | Cooking time: 8 minutes | Servings: 4

Introduction

This Lime-soaked Cumin-crusted Skirt Steak recipe is a flavorful and delicious dish that is perfect for a summer barbecue or a special dinner. The combination of tangy lime juice, aromatic cumin, and savory skirt steak creates a mouthwatering flavor profile that is sure to impress your guests.

History

Skirt steak has long been a popular cut of beef in Latin American cuisine, where it is often marinated in citrus juices and spices to tenderize the meat and add flavor. This recipe takes inspiration from traditional Latin American cooking techniques, but adds a modern twist with the addition of cumin and a zesty olive relish.

Ingredients

2 lb (907 g) skirt steak
1 cup fresh lime juice (about 8 limes)

For the Rub

3 tbsp cumin seeds (or 1.5 tbsp ground cumin)
2.5 tbsp minced garlic
0.33 cup roughly chopped fresh cilantro
kosher salt and freshly cracked black pepper

For the Relish

0.5 cup finely chopped pitted green olives
1 tsp chopped dried red chili peppers, of your choice to taste
0.25 cup olive oil
2 tbsp freshly cracked black pepper

How to prepare

Place the steak in a shallow dish and pour the lime juice over it.
Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
Light up a fire in your grill.
In a small bowl, combine all the rub ingredients and mix well.
Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to ensure it adheres.
When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes.
Turn and continue to cook to the desired doneness, about 4 minutes more for rare.
To check for doneness: make a 0.25 inch cut in the thickest part of the meat and take a peek; it should be slightly less cooked than your preferred level.
Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
In a medium bowl, combine all the relish ingredients and mix well.
Slice the steak as thinly as possible against the grain and serve with the relish.
Enjoy!

Variations

Try using different citrus juices, such as lemon or orange, in place of the lime juice for a unique flavor twist.
Experiment with different herbs and spices in the rub, such as smoked paprika or chili powder, to customize the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to let the steak marinate in the lime juice for at least 30 minutes to allow the flavors to penetrate the meat.

- Press the spice rub onto the steak firmly to ensure that it adheres well and creates a flavorful crust.

- Make sure to slice the steak thinly against the grain to ensure a tender and juicy bite.

Serving Suggestions

Serve this Lime-soaked Cumin-crusted Skirt Steak with a side of grilled vegetables or a fresh salad for a complete and satisfying meal.

Cooking Techniques

Grilling the skirt steak over high heat helps to create a flavorful crust on the outside while keeping the inside tender and juicy. Be sure to monitor the cooking time carefully to achieve your desired level of doneness.

Ingredient Substitutions

If you don't have skirt steak on hand, you can also use flank steak or hanger steak in this recipe. Feel free to customize the relish with your favorite ingredients, such as capers or sun-dried tomatoes.

Make Ahead Tips

You can marinate the steak and prepare the spice rub and relish ahead of time to save time on the day of cooking. Simply store the marinated steak in the refrigerator until ready to grill.

Presentation Ideas

Arrange the sliced steak on a platter and top with the olive relish for a colorful and appetizing presentation. Garnish with fresh cilantro leaves or a sprinkle of lime zest for an extra pop of flavor.

Pairing Recommendations

This Lime-soaked Cumin-crusted Skirt Steak pairs well with a light and refreshing white wine, such as a Sauvignon Blanc or a crisp Chardonnay. For a non-alcoholic option, try serving it with a citrus-infused sparkling water.

Storage and Reheating Instructions

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over low heat until heated through.

Nutrition Information

Calories per serving

Each serving of this Lime-soaked Cumin-crusted Skirt Steak recipe contains approximately 350 calories.

Carbohydrates

This recipe is low in carbohydrates, making it a great option for those following a low-carb or keto diet.

Fats

The skirt steak in this recipe is a lean cut of beef, making it a good source of protein without a high amount of fat. The olive oil in the relish adds healthy fats to the dish.

Proteins

Skirt steak is a rich source of protein, with each serving providing a substantial amount of this essential nutrient.

Vitamins and minerals

The lime juice in this recipe provides a boost of vitamin C, while the cilantro and peppers add additional vitamins and minerals to the dish.

Alergens

This recipe contains olives and peppers, which may be allergens for some individuals. Be sure to check for any food allergies before serving.

Summary

Overall, this recipe is a nutritious and balanced meal that provides a good mix of protein, healthy fats, and essential vitamins and minerals.

Summary

This Lime-soaked Cumin-crusted Skirt Steak recipe is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight dinner. With a zesty lime marinade, aromatic cumin rub, and tangy olive relish, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Lime-soaked Cumin-crusted Skirt Steak. It was a warm summer day, and I was browsing through an old cookbook that I had inherited from my mother. As I flipped through the pages, a faded piece of paper fell out from between the pages. Curious, I picked it up and saw that it was a handwritten recipe for this delicious dish.

The recipe was simple yet intriguing, calling for a marinade of lime juice, cumin, garlic, and a few other spices to tenderize the skirt steak before grilling it to perfection. I could almost taste the tangy lime and earthy cumin just by reading the ingredients. Excited to try something new, I decided to give it a go.

I gathered all the necessary ingredients and set to work preparing the marinade. The scent of the freshly squeezed lime juice mixed with the pungent cumin filled my kitchen, creating a mouthwatering aroma that made my stomach growl in anticipation. I carefully coated the skirt steak in the marinade and let it sit for a few hours to soak up all the flavors.

As the steak marinated, I couldn't help but reminisce about the various recipes I had collected over the years. Each one had its own story behind it, whether it was passed down from family members or discovered during my travels. Cooking had always been a way for me to connect with my heritage and create lasting memories with loved ones.

The time had come to cook the steak, and I fired up the grill to sear the meat to a perfect medium-rare. The sizzle of the steak as it hit the hot grill was music to my ears, and I couldn't wait to taste the final result. The cumin-infused crust created a beautiful char on the outside of the steak, while the lime juice kept the meat tender and juicy on the inside.

I plated the steak and served it alongside a fresh green salad and some roasted vegetables. The first bite was a revelation – the lime and cumin complemented each other perfectly, creating a symphony of flavors that danced on my taste buds. I knew right then and there that this recipe would become a staple in my cooking repertoire.

Over the years, I have shared this recipe with friends and family, each time adding my own twist to make it uniquely mine. Some prefer a spicier version with extra cayenne pepper, while others enjoy a sweeter variation with a touch of honey. No matter how it's prepared, the Lime-soaked Cumin-crusted Skirt Steak always brings smiles to the faces of those who taste it.

As I sit here now, flipping through my old cookbook and reminiscing about that fateful day when I discovered this recipe, I can't help but feel grateful for the joy that cooking has brought into my life. It's not just about nourishing our bodies – it's about nourishing our souls and creating lasting memories that will be cherished for years to come.

So here's to the Lime-soaked Cumin-crusted Skirt Steak – a recipe that has stood the test of time and continues to bring delight to all who try it. May it inspire others to explore new flavors, create their own culinary masterpieces, and share the love of food with those they hold dear. Bon appétit!