Tuesday, October 2, 2012

A Little Skirt Steak!

I am always looking for new and yummy things to do with skirt steak and was happy to find a yummy recipe in the October 2012 edition of Food Network Magazine.  The Almost-Famous Steak Taco Salad is a slimmed down remake of a taco salad from Moe's Southwest Grill which is a franchise primarily found on the East Coast with a few locations West of the Mississippi.  I just realized as I was researching that there is a Moe's location not far from my house! I'll have to check it out!

Almost-Famous Steak Taco Salad:
For the Tortilla Bowls:
1 tablespoon extra-virgin olive oil
4 10-12 inch flour tortillas
kosher salt

For the Steak:
1 teaspoon dried minced garlic or garlic flakes - I used fresh garlic
1 teaspoon dried minced onion or onion flakes
1 teaspoon dried oregano
2 teaspoons ground cumin
2 teaspoons chipotle chile powder
3 scallions, finely chopped
4 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 pound sirloin steak (about 1 inch think)
1 green bell pepper, thinly sliced
1 large onion, halved and thinly sliced

For the Salad:
1/4 cup mayonnaise
2/3 cup buttermilk - I would HIGHLY suggest using 1/3 cup unless you like runny dressing.
1 English cucumber, quartered lengthwise and sliced
2 romaine lettuce hearts, roughly chopped
1 15-ounce can black beans, drained and rinsed
2 2/25-ounce cans sliced black olives, drained
2 ounces cheddar or monterey jack cheese, shredded
Fresh salsa, for topping

To make the tortilla bowls, position a rack in the lower third of the oven; preheat to 450F.  Put 4 empty cans (labels removed) or 4 small oveproof bowls upside down on the baking sheet.  Drape a square of foil over each can and coat with cooking spray.

Fill a shallow bowl with 1/2 inch warm water; whisk in the olive oil.  Soak each tortilla in the water until soft, about 5 seconds, then drape over the prepared cans, pleating as needed.  Bake until golden, about 5 minutes.  Remove from the oven and invert the tortilla bowls onto the baking sheet; remove the cans and foil.  Spray the inside of the tortilla bowls with cooking spray, season with salt and continue baking until crisp, 4 to 5 more minutes; let cool.

Meanwhile, make the steak by whisking the dried garlic, onion and oregano, cumin, chile powder, scallions, Worcestershire sauce, olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper in a bowl.  Put the steak in a shallow dish and run with 2 tablespoons of the spice mixture (reserve the rest for the dressing). Add the bell pepper and sliced onion and toss.  Add the bell pepper and sliced onion and toss.  cover and refrigerate 30 minutes or up to 4 hours.

Heat a large cast-iron skilled over high heat.  Add the steak and scatter the bell pepper and onion around it.  Sear the steak about 5 minutes on each side, then transfer to a cutting board.  Continue cooking the pepper and onion until just tender, about 3 more minutes.  Thinly slice the steak against the grain, then cut into 1-inch pieces.

Wish the mayonnaise, buttermilk and the reserved spice mixture in a large bowl until smooth.  Add cucumber, lettuce, beans and olives and toss.  Divide the salad among the tortilla bowls.  Top with the steak, bell pepper, onion, cheese and salsa.

I didn't make the tortilla shells...even though they sound SUPER yummy!  I have to admit, I was surprised by the lack of taste in the salad dressing since it got the lion's share of the seasoning mix.  I wanted to LOVE this meal, but it was O.K.  Now that I know there are Moe's Southwestern Grill's near my home, I am going to try it out there and see what is missing from this recipe!

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