Go Bucs, eat steak

Sunday is the Bucs home opener so there will be plenty of people tailgating at the stadium plus another bazillion Tampa Bay fans eating and watching at home. This recipe for Spicy Skirt Steak comes from "The Tailgating Cookbook." Skirt steak is a relatively inexpensive cut of beef. I say relatively because beef has gotten so expensive. I use skirt steak when I make Cornish pasties. Why do I make those, you ask? Because my husband's people are from Cornwall. Anyway, skirt steak has lots of flavor and this recipe adds a Latin flair with lime, cilantro and onions. Not exactly a dish to take into the mines like the pasty but something with a lot more pizzazz.

The directions assume you'll be grilling in a parking lot somewhere but I know you guys can adapt the recipe to home cooking. Have a great weekend.

Spicy Skirt Steak
1/4 cup olive oil
1/4 cup fresh lime juice
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
2 skirt steaks, about 3 pounds total, cut in half
1 red onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1/4 cup chopped fresh cilantro
3 limes, cut in half
2 tablespoons hot taco sauce
1 teaspoon salt

At home
One hour before packing, mix together the olive oil, lime juice, garlic, cumin, and coriander. Place the steaks in a resealable freezer bag and pour in the marinade, making sure the steaks are completely coated. Refrigerate.

At the tailgate
Prepare coals for a hot fire. When the coals are ready, transfer the skirt steaks directly from the marinade to the grill and cook for 8 to 9 minutes, turning once, for medium-rare, 9 to 10 minutes for medium. Transfer the steaks to a cutting board and let them rest for 5 minutes. While the steaks are resting, transfer the sliced onion, pepper, and cilantro to a medium serving bowl. Place the limes, cut side down, on the grill until they brown slightly, about 4 minutes. Set aside.

Cut the steaks into 1/2-inch strips, then add them to the bowl with the onion mixture. Season with the hot sauce and salt, then squeeze the grilled limes over everything. Toss together and serve.

Makes 4 servings.
Source: The Tailgate Cookbook (2005)

Comments

[Steamy Kitchen]

I think my favorite cut of steak in the whole wide world is skirt steak. Ok. well...maybe Ribeye comes first, but Skirt is definitely my go-to steak. Cheap, flavorful and easy to marinate and grill.

Love your marinade!

[Stir Crazy]

Thanks Steamy! For those of you who haven't checked out www.steamykitchen.com, go there now. Steamy is really Jaden, a Tampa cooking whiz who produces a fantastic blog. It's a lot of fun. And the photos are pure food porn!