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Monday
Jul082013

Skirt Steak with Southern Corn Salsa

I like to remind my girlfriend how lucky she is to have a Chef cooking gourmet food for her once a week. I also ask her to name one friend of hers that gets to have steak all the time. So, in turn she reminded me ever so nicely that it had been ages since I made steak at home. So I decided to surprise her with my new favorite cut: Skirt Steak. Skirt steak has a gorgeous marbling throughout which makes it scream with flavor. I mixed up a quick, but tasty, paprika butter to spread across the top and a side of southern corn salsa which really accentuated the smoky flavor of the paprika butter.

 

 

Recipe: Serves 4

4-6oz Skirt Steaks, skinned and trimmed

Salt and Pepper

Southern Corn Salsa:

2 Cups Corn, Thawed

¼ Cup Minced Red Onion

¼ Cup Minced Red Pepper

1 tsp Fresh Basil

2 Tbsp Lime Juice

1 Tbsp Finely Minced Jalapenos

½ tsp Salt

¼ tsp Black Pepper

Paprika Butter:

½ lbs Butter

3 Tbsp Minced Garlic

1 Tbsp Smoked Spanish Paprika

5 Tbsp Lemon Juice

 

On the grill or a grill pan with a little bit of olive oil, heat the pan over medium heat. Lightly salt and pepper both sides of the steak and lay it on the grill for about 3 minutes each side for medium rare. While the pan is heating, whip the butter with the smoked paprika, minced garlic and lemon juice. Place in the refrigerator to cool.

 

 

 

 

 

 

In a skillet, roast the corn with a small amount of olive oil until the corn has a nice roasted color. Cool it on a chilled plate in the refrigerator. Once cooled mix all of the other ingredients in a bowl and place in the refrigerator to cool.

 

Once the steak is cooked completely, remove from the heat and slice thinly. Fan the steak out on a plate and using a spoon or spatula, spread the paprika butter over top. It will slowly melt making the steak even tenderer. Serve the corn salsa on the side. I recommend taking a scoop of the corn salsa and a piece of steak with each bite.

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