This recipe isn't one of my own, but it is delicious! I can't take credit, though. We slightly modify this to our tastes, using less adobo, and often substituting radish for pickled onions and jalapenos. Find the recipe for my quick pickle, here.
My husband LOVES steak, so all of this is from Bon Appetit's website.
Ingredients:
2 garlic cloves, finely grated
1¼ tsp. sugar
2-3 Tbsp. adobo (from a can of chipotles in adobo), divided
3 Tbsp. fresh lime juice, divided
3 Tbsp. extra-virgin olive oil, divided
1 lb. skirt steak, cut crosswise into 3 equal pieces
¾ tsp. kosher salt, plus more
Freshly ground black pepper
¾ cup plain Greek yogurt
2 small or 1 large head of iceberg lettuce, leaves separated, covered, chilled
6 radishes, thinly sliced, covered, chilled OR pickled onion and jalapeno (YUM!)
Cilantro leaves
2 Limes, cut into wedges (for serving)
½ cup lightly crushed corn nuts or peanuts
How to make them:
Whisk garlic, sugar, 1-2 Tbsp. adobo, 2 Tbsp. lime juice, and 2 Tbsp. oil in a small bowl to combine. Season steak with salt and pepper and place in a large resealable plastic bag; add the marinade. Seal bag and massage steak to coat. Let sit at room temperature 15 minutes, or chill, turning bag occasionally, up to 4 hours.
Whisk yogurt, remaining 1 Tbsp. adobo, remaining 1 Tbsp. lime juice, and ¾ tsp. salt in a small bowl; set aside for serving.
Remove steak from marinade, allowing any excess to drip back into bag, and lightly pat dry with paper towels. Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally until deeply browned and an instant-read thermometer inserted into the thickest part registers 130° for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing against the grain.
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