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    from "Frank Stitt's Southern Table" by Frank Stitt

    Incredibly flavorful, juicy, and well marbled, with a satisfying, slightly chewy texture, skirt steak has become one of our favorite cuts of beef. We borrow the marinade idea from South America — think Argentine chimichurri — and the relish is a refreshing southern summer garnish. The crunchy sweetness of the watermelon, along with the tangy mint and onions, lends an unexpected flavor. We also serve these steaks with roasted new potatoes or mashed sweet potatoes, or with grilled sourdough bread and watercress or arugula salad.

    Serves 4

    2 pounds skirt steaks, trimmed of excess fat
    Kosher salt and freshly ground black pepper
    Watermelon and Red Onion Relish (Recipe Follows)

    For the Marinade
    Juice of 2 limes
    4 garlic cloves, crushed
    1/2 bunch flat-leaf parsley, leaves removed and coarsely chopped
    2 tablespoons extra virgin olive oil
    Coarsely ground black pepper to taste

    For the Relish
    1 medium red onion, thickly sliced
    1 cup cubed watermelon (about 1/2-inch cubes), chilled
    2 tablespoons extra-virgin olive oil
    1 tablespoon Champagne vinegar
    1 tablespoon chopped mint or chives
    1 tablespoon chopped flat-leaf parsley
    1 teaspoon finely minced jalapeño
    Kosher salt and freshly ground black pepper to taste

    Print recipe

    1.Combine all the marinade ingredients in a baking dish, add the beef, and massage the marinade into the meat. Cover and refrigerate for at least a few hours, or overnight. Remove from the refrigerator 1 hour before cooking.
    2.Prepare a hot grill or preheat a stove-top griddle over high heat.
    3.Season the steaks with salt and pepper. Place on the grill rack or the griddle and sear over very high heat for 2 to 3 minutes. Turn the steaks, move to a cooler part of the grill, or lower the heat to medium, and cook for 2 to 3 minutes more for medium-rare. Transfer to a rack set over a platter and let rest for 3 minutes. Slice the steaks across the grain and serve with the relish.
    Watermelon and Red Onion Relish (Serves 4 to 6)
    1.Prepare a hot grill or preheat the broiler. Grill or broil the onion slices for 3 to 4 minutes per side, or until evenly charred. Chop the onion slices into 1/4-inch pieces.
    2.In a large bowl, combine the watermelon, onion, olive oil, vinegar, herbs, jalapeno, and salt and pepper. Toss, taste, and adjust the seasoning as needed. Cover and refrigerate until chilled.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Italian Parsley - $1.99/ea
     Farm Fresh
      Creekstone Farms Skirt Steak
    This product is currently unavailable.
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Baby Seedless Watermelon - $5.99/ea
     Farm Fresh
      Roland Special Reserve White Wine Vinegar - $3.69/ea
      Mint - $1.99/ea
     Farm Fresh

    Jalapeņo Pepper - $2.99/lb
     Farm Fresh
      Limes - $0.99/ea
     Farm Fresh
    You May Already Have
      Garlic - $3.99/lb
     Farm Fresh, Med
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Morton's Coarse Kosher Salt - $2.69/ea
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