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SKIRT STEAK WITH COTIJA CHEESE AND TWO-PEPPER SALSA
from "Raichlen's Indoor! Grilling" by Steven Raichlen

Steak, cheese, and peppers. It's a time-honored combination that turns up in the Old World as well as in the New: Italians have braciole; in Philadelphia it's cheese steak. Here's the Mexican version—or I should say one of the Mexican versions—as in many regions there grilled beef is topped with roasted peppers and cheese. The steak in question here is skirt steak. The peppers are fresh and smoked jalapeños (called chipotles), while the cheese is a salty, sharp-flavored one called cotija. Put them all together and you get a dish with shockingly vivid colors, textures, and tastes.

Serves 4
 Raichlen's Indoor! Grilling
INGREDIENTS (CLICK TO BUY)

1 1/2 pounds skirt steaks*, cut into 4 even portions
Garlic salt
Freshly ground black pepper
Two-Pepper Salsa (recipe follows)
2 ounces cotija cheese (or feta)
4 fresh cilantro sprigs, for garnish

Two-Pepper Salsa
4 large tomatillos (5 to 6 ounces total), husked
3 plum tomatoes (8 to 10 ounces total)
2 jalapeno peppers
4 scallions, both white and green parts, trimmed
3 cloves garlic, skewered on a wooden toothpick
1 to 2 canned chipotle peppers (see note), coarsely chopped, with 1 tablespoon of their adobo sauce, or more to taste
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice, or more as necessary
A pinch of sugar
Coarse salt (kosher or sea) and freshly ground black pepper

* FreshDirect Note: Our skirt steaks tend to run a bit smaller (about 1.3 lb) so you may wish to order one extra if you are feeding four (or more) hungry people.

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PREPARATION

1.Season the skirt steaks on both sides with garlic salt and black pepper. Cook the steaks, following the instructions for any of the grills listed below, until cooked to taste, rotating each a quarter turn after 1 1/2 minutes to create a handsome crosshatch of grill marks. To test for doneness, use the poke method; when cooked to medium-rare the meat should be gently yielding.
2. Spoon the Two-Pepper Salsa onto a platter or plates. Arrange the steaks on top. Coarsely grate or crumble some of the cotija cheese on top of each steak and garnish with a sprig of cilantro. Serve at once.

If You Have A...
Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the strip steaks on the hot grill, then close the lid. The steaks will be cooked to medium after 3 to 4 minutes.
Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan. Place the strip steaks in the hot grill pan. They will be cooked to medium-rare after 3 to 4 minutes per side.
Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the strip steaks on the hot grate. They will be cooked to medium-rare after 3 to 4 minutes per side.
Freestanding Grill: Preheat the grill to high; then place the vegetables on the grill, there's no need to oil the grate. Place the strip steaks on the hot grill. They will be cooked to medium-rare after about 4 minutes per side.
Fireplace Grill: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron, then place the strip steaks on the hot grate. They will be cooked to medium-rare after 3-4 minutes per side.

Two-Pepper Salsa (Makes about 1 1/2 cups)
Tomatillos look like green cherry tomatoes that are covered with a tan papery husk. They have a tart and fruity flavor. You can grill them and the other vegetables for the salsa a day or two ahead of when you plan to serve the skirt steaks. Or, if you prefer, rather than grill them, roast the vegetables in a cast-iron skillet.
1. Cook the tomatillos, plum tomatoes, jalapeños, scallions, and garlic, following the instructions for any of the grills below, until partially browned on all sides, turning with tongs.
2.Transfer the grilled vegetables to a plate to cool, then, if a milder salsa is desired, seed the jalapeños.
3.Cut the vegetables into 1-inch pieces and place in a food processor. Add the chipotle(s) with the 1 tablespoon of adobo sauce and the cilantro and process to a coarse paste. Add the lime juice and sugar. Taste for seasoning, adding more adobo sauce as necessary and salt and black pepper to taste; the salsa should be highly seasoned. If necessary, add 1 to 2 tablespoons of water; the salsa should be thick but pourable. The salsa can be made up to 2 days ahead of time and refrigerated, covered, in a nonreactive container. Let it return to room temperature, then taste for seasoning, adding more lime juice and/or salt as necessary.
Note Chipotle peppers (smoked jalapeño peppers) come both dried and canned. I recommend using canned chipotles because their juices called adobo, are loaded with flavor.

If You Have A...
Contact Grill: Preheat the grill; if your contact grill has a temperature control, preheat the grill to high. Place the drip pan under the front of the grill. When ready to cook, lightly oil the grill surface. Place the vegetables on the hot grill and close the lid (see Timing below).
Grill Pan: Place the grill pan on the stove and preheat it to medium-high over medium heat. When the grill pan is hot a drop of water will skitter in the pan. When ready to cook, lightly oil the ridges of the grill pan then place the vegetables in the hot grill pan (see Timing below).
Built-in Grill: Preheat the grill to high, then, if it does not have a nonstick surface, brush and oil the grill grate. Place the vegetables on the hot grate (see Timing below).
Freestanding Grill: Preheat the grill to high; then place the vegetables on the grill, there's no need to oil the grate (see Timing below).
Fireplace Grill: Rake red hot embers under the gridiron and preheat it for 3 to 5 minutes; you want a hot, 2 to 3 Mississippi fire. When ready to cook, brush and oil the gridiron, then place the vegetables on the hot grate (see Timing below).
Timing: On all grills the tomatillos, plum tomatoes, and jalapeños will be done in 6 to 8 minutes; the scallions and garlic will take 4 to 5 minutes.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Creekstone Farms Skirt Steak
This product is currently unavailable.
 
Greek Feta - $15.99/lb
 
 
  Tomatillos Pack - $3.99/ea
 approx. 8oz
 
  Plum Tomato, Large - $1.99/lb
 
 
  Jalapeño Pepper - $0.25/ea
 approx. 1oz
 
  Ocean Mist Farms Scallions - $1.79/ea
 approx. 5.5oz
 
  Roland Chipotle Peppers in Adobo Sauce - $2.49/ea
 7oz
 
  Cilantro - $1.99/ea Save! 2 for $3
 approx. 4oz
 
  Limes - $0.59/ea Save! 6 for $3
 
 
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  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  La Baleine Fine Sea Salt - $4.59/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
 
  Spice Supreme Garlic Powder - $1.29/ea
 2.5oz
 
Estimated Total:  
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