Happy Thursday, my friends! I was going to share with you a recipe for a delicious coffee cake, but I’m saving that for later. Instead, I can’t wait to tell you about this delicious recipe my husband and I tried the other night. It was called Grilled Skirt Steak Nachos by Michael Symon. Come check it out!
I’ve been on a new recipe kick lately and sometimes they are keepers and sometimes not. Well, this one is definitely a keeper! I found the recipe in People Magazine and is by the chef and cohost of Food Network, BBQ Brawl, Michael Symon. And it’s delicious! But the key is to marinate the steak for 1-2 hours. (Which I didn’t do but it was still good. Mine marinated for about 30 minutes, but I think the meat would have been more tender if allowed to marinate longer.) So, here it is!
GRILLED SKIRT STEAK NACHOS!! BY MICHAEL SYMON
- 2 Tablespoons fresh lime juice (1 lime)
- 1 Tablespoon Adobo sauce (from one 7 oz can.)
- 1 Tablespoon kosher salt
- 1 Tablespoon dark brown sugar
- 1 teaspoon ground coriander
- 1 tsp. ground cumin
- 2 (1 pound) skirt steak ½ inch thick
- 8 cups blue corn tortilla chips
- 1 cup guacamole
- 1 cup sour cream
- thinly sliced jalapeño pepper
- torn cilantro leaves for garnish
1-Combine first 6 ingredients in a large resealable bag. Add skirt steak to bag and seal. LET MARINATE IN FRIDGE FOR 1-2 HOURS.
2-Preheat grill to medium high heat (400-450 degrees) Remove steak from fridge and discard marinate.
3-Place steak on oiled grates, grill uncovered until charred on one side 3-5 minutes. Flip and continue to cook until a nice crust forms on the other side 2-3 minutes. Let rest at room temperature for 5 minutes.
4-Place chips on a platter. Dollop guac and sour cream on top.
5-Thiny spice steak against the grain and scatter over chips.
6-Top with jalapeño slices and cilantro. Serve immediately. Enjoy!
Serves 6 (supposedly, or two very hungry people)
NOTE: We decided to go ahead and cut the steak into strips and stir fry them on the stove in a cast iron skillet. I just wanted to give you Mr. Symon’s actual directions and all. Also we made our own guacamole but you can buy it ready made to for simplicity. Also, I looked high and low for an actual adobo sauce so I had to ask. This is found on the international food aisle in the Mexican section. See how in small letters it says “peppers in adobo sauce”? That’s it. You just use one tablespoon and you can freeze the rest for future use.)
This recipe was so easy to make and had so many delicious flavors. It has some kick too! It would be great served as an appetizer or for dinner like we did. An ice cold beer would be delicious with this too! Or a good cab.
Well, I’ll be sure to share the yummy coffee cake recipe with you soon as well as a few DIY’s. Thank you for stopping by and I hope you have a great day! Let me know if you try this and what you think! xoxo Dell