Plus Catering

Wedding reception at The Acre Orlando on Friday

(Great job Runway Events)

www.pluscateringorlando.com

Simple and Savory ...
Moroccan Skirt Steak
(serves 4-6)

Chef Todd Strunk
Plus Catering Orlando

Many of us enjoy meals that feature a beef dish― but given the high costs of nearly all meats these days, it seems particularly important to maximize the cost-benefit by creating something beyond the ordinary. Here is a spicy-savory beef main course that requires just a small amount of advance preparation, is truly easy to make, and results in a delicious centerpiece of a healthy meal.

This recipe calls for skirt steak, which comes from the lower mid-section of the cow - known as the “plate” (see photo). This meat is very flavorful, relatively lean and benefits greatly from the use of a marinade, which can both saturate the meat with flavor and impart substantial tenderness. For the marinade, you’ll use a few fresh herbs that are commonly found in your local market, and make good use of your spice rack.

I like to serve this dish with a simple, fresh salad tossed with a homemade vinaigrette dressing along with a side dish of high-quality rice. Those who wish to go all in on the Moroccan theme might consider couscous as a side option.

For a wine accompaniment, suggestions include hearty Rhones such as Cotes du Rhone, Crozes-Hermitage, or barbera from the Piedmont region of northern Italy. White wine drinkers may wish to consider a gewürztraminer, German riesling, the herbal and aromatic roussanne wines of the Rhone or, in the dryer spectrum, a rose՛.

INGREDIENTS:

3-4 pounds trimmed skirt steak

The Marinade

¼ cup extra virgin olive oil
2 tablespoons vinegar
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ginger
1 teaspoon cumin

1 teaspoon coriander
½ teaspoon harissa

EQUIPMENT:

1 small mixing bowl
1 basting brush
Iron skillet or grill
cutting board
carving knife

PREPARATION:

Mix well, all of the marinade ingredients in a small bowl. Brush the meat thoroughly with the marinade, then place in sealed plastic bag or covered bowl. Place in refrigerator for 10-24 hours. A longer marinade period will produce greater flavor saturation.

Place marinated skirt steak onto preheated skillet or grill for between 4 and 5 minutes per side (the lesser for medium rare―recommended. Do not overcook as the meat will become tough. Remove the meat and let rest on a cutting board for 15 minutes, to retain juices.

Slice the meat against the grain that you see across the top of the meat, for added tenderness.

Bon Appetit!🍅

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