sharky
08-26-2004, 06:37 PM
I must say this recipe is excellent! I found it on food.com a while ago and just found it on my computer. It's cheap to make and the taste is out of this world. If you are looking for something a little differnt, give this a shot.
Skirt Steak with Red Wine Mojo And Orange Salsa
Serves 4
Skirt steak is a flavorful cut, most commonly used for southwestern fajitas, but it tends to be a little tougher than filet or sirloin steak, so marinating helps tenderize it. If you prefer, you can use strip steak instead. This recipe reflects the light, fruity, and tropical tones of contemporary Florida cuisine, and the mojo (pronounced "mo-ho") gives it a Caribbean touch. A mojo is a marinade of salsa typical of Cuban cuisine, and it is used here as the former. By definition, a mojo always contains citrus juice, garlic, and some type of herb.
Ingredients:
For Red Wine Mojo and Steaks:
1 cup dry red wine
1/4 cup honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds skirt steak
For Orange Salsa:
2 large Roma (plum) Tomatoes
2 large oranges, peeled, sectioned, and diced
1 large sweet onion, finely diced
2 large jalapeno chiles, seeded and minced
2 tablespoons freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
4 sprigs fresh cilantro, for garnish
TO PREPARE MOJO: Place the wine in a saucepan and bring to a simmer. Remove the pan from the heat and stir in the honey, ginger, and garlic. Let the mixture sit for 10 minutes, then stir in the orange juice, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to cool completely.
TO PREPARE STEAKS: Place the steak in a large, shallow dish, season with remaining salt and pepper, and pour the mojo over it. Cover with plastic wrap and refrigerate for 1 hour.
TO PREPARE SALSA: Bring a small saucepan of water to a boil and blanch the tomatoes for 30 seconds. Remove the tomatoes and plunge into cold water. Peel with the tip of a knife, then gently squeeze out the seeds and dice the tomato. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix together thoroughly. Let the salsa stand at room temperature for 30 minutes before serving to allow the flavor to marry.
TO GRILL STEAKS: Remove the steak from the mojo and wipe off any excess. Place the meat on the hot grill and cook for about 3 minutes per side for medium-rare or 4 minutes for per side for medium-rare or 4 minutes per side for medium. Remove the steak from the grill, transfer to a platter, and let it sit for 3 minutes before slicing.
TO SERVE: Slice the steak on a diagonal, against the grain. Arrange the slices on a serving platter and garnish with the cilantro. Serve with the orange salsa on the side.
Skirt Steak with Red Wine Mojo And Orange Salsa
Serves 4
Skirt steak is a flavorful cut, most commonly used for southwestern fajitas, but it tends to be a little tougher than filet or sirloin steak, so marinating helps tenderize it. If you prefer, you can use strip steak instead. This recipe reflects the light, fruity, and tropical tones of contemporary Florida cuisine, and the mojo (pronounced "mo-ho") gives it a Caribbean touch. A mojo is a marinade of salsa typical of Cuban cuisine, and it is used here as the former. By definition, a mojo always contains citrus juice, garlic, and some type of herb.
Ingredients:
For Red Wine Mojo and Steaks:
1 cup dry red wine
1/4 cup honey
1 tablespoon minced ginger
1 tablespoon minced garlic
1/4 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 pounds skirt steak
For Orange Salsa:
2 large Roma (plum) Tomatoes
2 large oranges, peeled, sectioned, and diced
1 large sweet onion, finely diced
2 large jalapeno chiles, seeded and minced
2 tablespoons freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
4 sprigs fresh cilantro, for garnish
TO PREPARE MOJO: Place the wine in a saucepan and bring to a simmer. Remove the pan from the heat and stir in the honey, ginger, and garlic. Let the mixture sit for 10 minutes, then stir in the orange juice, lime juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to cool completely.
TO PREPARE STEAKS: Place the steak in a large, shallow dish, season with remaining salt and pepper, and pour the mojo over it. Cover with plastic wrap and refrigerate for 1 hour.
TO PREPARE SALSA: Bring a small saucepan of water to a boil and blanch the tomatoes for 30 seconds. Remove the tomatoes and plunge into cold water. Peel with the tip of a knife, then gently squeeze out the seeds and dice the tomato. Transfer to a mixing bowl, add the remaining salsa ingredients, and mix together thoroughly. Let the salsa stand at room temperature for 30 minutes before serving to allow the flavor to marry.
TO GRILL STEAKS: Remove the steak from the mojo and wipe off any excess. Place the meat on the hot grill and cook for about 3 minutes per side for medium-rare or 4 minutes for per side for medium-rare or 4 minutes per side for medium. Remove the steak from the grill, transfer to a platter, and let it sit for 3 minutes before slicing.
TO SERVE: Slice the steak on a diagonal, against the grain. Arrange the slices on a serving platter and garnish with the cilantro. Serve with the orange salsa on the side.