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|Michael in Phoenix||
I'm planning on trying this soon. Food 52's Cuban-style Skirt Steak w/ Classic Sour Orange Mojo.
Joined: Dec 9, 2005
Posted to Thread #25821 at 4:53 pm on Mar 19, 2014
The Mojo looks very similar to the one I developed at Moyn's urging. I'm thinking this would be good with pork steaks too, pounded thin.
Cuban-Style Skirt Steak with Classic Sour Orange Mojo
For the classic sour orange mojo:
6 garlic cloves, peeled and chopped
1 Scotch bonnet chile, stemmed, seeded and minced
1 to 2 teaspoon cumin seeds, toasted
1/2 teaspoon kosher salt
1/3 cup equal parts lime and orange juice or 1/3 cup sour orange juice
1 cup olive oil
2 teaspoons sherry vinegar
Freshly ground black pepper to taste
For the skirt steak:
1 1/2 pound skirt steak, trimmed
1 cup red onion, finely minced
1 tablespoon flat leaf parsley, minced
2 teaspoons unsalted butter
1 lime, quartered
1. Place the olive oil into a small saucepan and place it over medium-low heat. While it is warming -- you do not want it to get too hot -- place the salt, garlic, cumin, and Scotch bonnet into a mortar and beat them up a bit with the pestle.
2. Add the warm oil to the mortar and let the seasonings steep for 10 minutes or longer. Whisk in the juices and vinegar. Season with pepper to taste.
3. I think the mojo is at its best after 24 hours. Store any unused mojo in the fridge.
4. Season the skirt steak with salt at the same time you start to make the mojo. If you plan to let the mojo meld overnight, let the skirt steak do the same with the salt by placing it uncovered on a cooling rack and into the fridge.
5. Shake or stir the mojo really well. Ladle the mojo over the skirt steak, making sure to get lots of peppers, garlic, and sour juice into the mix. Let the steak marinate no more than an hour. If you marinate them for too long, you wind up hiding the beef flavor behind the marinade flavors; the whole idea of this steak is to let the marinade be just strong enough to be a mystery.
6. While the steak is marinating, heat a skillet over high heat. Add a splash of oil to the hot pan and then the red onions. Quickly sear the onions, trying not to let them soften a whole lot. Remove the onions to a bowl and let them cool before stirring in the parsley.
7. Heat a large heavy-bottomed skilled over medium-high to high heat. Once the pan is very hot, pour a few glugs of oil into the pan. It should be enough to generously coat the bottom.
8. Drain the steaks of the marinade and pick off any stuck-on garlic and peppers.
9. Gently lay the steaks into the sauté pan, being careful not to splash hot oil. Sear the steaks. Cook each side of the skirt steak until deeply caramelized.
10. Place the skirt steak onto a platter and shower them with the red onion and parsley mixture. Serve immediately with lime on the side for each diner to squeeze over their steak.
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Other messages in this thread:
- 25821. I'm planning on trying this soon. Food 52's Cuban-style Skirt Steak w/ Classic Sour Orange Mojo. [LINK] - Michael in Phoenix - 4:53pm on 03/19/14 (3)
- this sounds like Friday night dinner! thanks. [NT] - AngAk1 - 5:23pm on 03/19/14
- I made something quite similar using a lamb loin, bottled sour orange juice from Miami, yum. [NT] - Heather_in_SF - 8:18pm on 03/19/14
- Looks good! [NT] - FloriSandy - 2:10am on 03/20/14