4 skirt steaks, 1/2 pound each
Salt to taste
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon dry thyme
2 tablespoons butter
2 tablespoons finely chopped parsley
1. In a small bowl, blend the oil, chili powder, cumin, cayenne, black pepper, garlic and thyme. Brush the mixture on all sides of the steaks. Cover with plastic - but do not refrigerate - for an hour or more.
2. Preheat the broiler or grill.
3. If broiling, arrange the steaks on a rack over a baking dish, about 6 inches from the heating unit. Broil for about 7 minutes per side (or more depending on thickness of meat) with the door partly open. A meat thermometer should register about 135 degrees for medium rare, but not much more because the meat will continue cooking out of the oven.
4. Transfer the steaks to a hot platter and dot with the butter. Let them stand in a warm place for 5 minutes. Slice against the grain.
|
|
|
|
|
|
MOST POPULAR PHILLY.COM PHOTOS
DINING IN AND OUT NEWSLETTER
Philly.com Promotions
Flourish
