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Our late Chef
Adebisi
RIP |
Tex-Mex Skirt Steak
Serve this spicy steak plain or fajita style, with warm flour
tortillas, salsa, and guacamole. Serves four.
- 1/2 tsp. chili powder
- 1 1/2 tsp. cumin seeds, toasted and ground
- 1 1/2 tsp. minced garlic
- 3/4 tsp. salt
- 1 1/2 tsp. chopped fresh oregano (optional)
- 1/8 tsp. cayenne
- 1 Tbs. vegetable oil; more for the pan
- 1 lb. skirt steak, trimmed and cut into four portions
- Salt and freshly ground black pepper to taste
- 2 limes; one halved, one cut into wedges for garnish
Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and
oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch
thick with the flat side of a meat mallet. Sprinkle salt and pepper on
each side of the steaks and rub the spice mixture into one side. Lightly
coat a large skillet with about 2 tsp. oil and set the pan over high heat.
When the oil is just barely smoking, add the steaks, uncoated side down;
lower the heat slightly and sear the meat for 3 min. (Cook the meat in
batches if necessary.) Turn the steaks and sear them on the coated side
for 2 to 3 min. for medium rare. (Check by feeling it, if you're
experienced, or cut into the meat to look at the color--it should be very
rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from
the halved lime over it, tent with foil, and let rest for 3 min. Cut the
steaks into 1/4-inch-thick slices, garnish with the lime wedges if you
like, and serve.
JIMMY BUFFETT’S "CHEESEBURGER IN PARADISE"
Recipe courtesy Jimmy Buffettt’s Margaritaville Restaurant, 2000
- 28 ounces fresh USDA choice beef chuck, diced
- 2 tablespoons kosher salt
- 1 tablespoon ground black pepper
- 1/2 tablespoon garlic salt
- 1/2 tablespoon onion salt
- 1 teaspoon celery salt
- 8 slices American cheese - 1 slice if any other kind of cheese
- 4 sesame hamburger buns, toasted
- 8 leaves iceberg lettuce
- 4 slices tomato, 1/4-inch thick
- 4 slices red onion, 1/4-inch thick
- 4 toothpicks
- 4 pickle spears
- 2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown
Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate.
Yield: 4 servings
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