Marinated Skirt Steak With Tomato and Corn
1 Tablespoon chopped Ancho chili
1 Tablespoon chopped garlic
1 ¼ teaspoon ground cumin
¼ cup oil
2 pounds skirt steak
Salt and pepper
3 large tomatoes, sliced ½-inch thick (Chef Salamunovich prefers heirloom)
3 Tablespoons extra virgin olive oil
2 ripe avocados, sliced ¼-inch thick
3 ears corn, shucked
2 Tablespoons chopped cilantro
1 Tablespoon lime juice
Preheat grill. In a small bowl, combine the Ancho chili, garlic, 1 teaspoon ground cumin and oil. Pour over the steak and marinate for at least 30 minutes. (Chef Salamunovich recommends marinating overnight if possible.)
Season the steak with salt and pepper, and grill to medium rare, about 10 to 15 minutes per side. Let rest 5 minutes before slicing.
Drizzle the tomatoes with extra virgin olive oil and lightly grill till warmed through. Place two slices on each dinner plate. Fan avocado slices on top.
Grill corn till charred and cooked through. Cut corn off the cob and toss with cilantro, lime juice, remaining 1/4 teaspoon cumin and salt and pepper. Drizzle over avocado, and top with steak slices.
Adapted by StarChefs.com
Yield: 6 Servings
Prep time: 30 minutes
Cook time: 20 minutes
Round Out the Meal:
With roasted pototoes.
Omit the ancho chili.