Wednesday, March 17, 2010

Use Up Your Chometz, Pt. VI (Skirt Steak with Peanut Sauce)


 












This is another very simple and easy recipe to whip up and out onto the dining table in the time it takes to make the rice.  Start up the water for the rice.  Unless you forget to make a vegetable (like I did -shush-!), the rice will be the last to finish.  And no remembering in advance to marinate the meat!  Woo-hoo!  Did I say this was easy?

Be sure to use low-sodium soy sauce.  The residual salt from the kashered meat, combined with the soy sauce will make a very salty meal. 

Here's a great tip:  use a scissors (one dedicated to food use, only!) to cut the scallions.  MUCH easier than  cutting with a knife.  I also use a scissors to finely "chop" fresh herbs and the like.

I used skirt steak (Oy! $19.99/lb.! Didn't it used to be a cheap cut?), but you can pretty much use whatever sliceable cut suits your family.  Or is on sale.

If you are not using a non-stick grill pan or skillet, add a tablespoon of veggie oil after pre-heating the pan, wait 10 seconds, then continue with the recipe.

Skirt Steak with Peanut Sauce
Yield:  4 servings

Rice, enough to feed your family
3 scallions, cut in thin slices
1/4 cup low-sodium soy sauce
1 Tbs. brown sugar
2 tsp. minced garlic cloves
1 Tbs. minced fresh ginger
Juice from 1/2 of a lime
1 tsp. sesame oil (or 2 tsp. sesame seeds)
1 tsp. Sriracha sauce
1/4 cup water
1 Tbs. smooth peanut butter
Veggie of Your Choice, enough to serve your family
1 lb. (or so) skirt steak

Make the rice first.  It'll be done last.

In a small saucepan, mix together everything else but the steak. 



Note -- the red stuff is the sraracha sauce, NOT a carrot.

The sauce will look curdled  (the oil-and-water-don't-mix thing), but don't worry.  It will taste better than it looks.















Heat the sauce on a low flame, stirring every so often, until it barely starts to bubble, then shut off the flame. Cover and leave on the burner to stay warm.  See that wooden spatula?  Remember my spurtle, from older posts?  I love that spurtle.  It's older than my kids.  But I digress ...

You might want to start (or nuke) up a Veggie of Your Choice now, before you forget.

Heat up a griddle pan on high heat.  When it's nice and hot, reduce flame to medium-high, and lay down those skirt steaks.   After a couple minutes, pour a bit of the sauce on top.  Continue to cook until they have those nice grill marks, then flip (the steaks, not you). 















If you look closely, you can see that these particular skirt steaks are not exactly evenly cut, width or thickness-wise, so the fatter ends are still positively raw.  Not to worry!  Since the rice isn't finished yet, I moved the steaks to a cutting board, and semi-thinly sliced it across the grain, then returned the slices to the grill pan to finish.














Aren't they gorgeous?  Only took a couple more minutes.

Divide the rice and Veggie of Your Choice onto the number of plates equal to the number of people you are serving.  Elegantly top with steak.















Pour remaining sauce over the steak.  Serve immediately.

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