The life of the food blogger is very complicated. There’s like math when the recipe feeds 8 but I only want to feed 4 and there’s like conversions from liters to ounces and stuff.
But, maybe the most challenging thing is getting the timing right. See, we hope to guide our reader(s) through the perfect preparation of all holiday meals – so we have to actually prepare and write about the holiday meal before the actual holiday. Like celebrating Thanksgiving on the 3rd Thursday of November, Christmas on the 15th of December or July 4th on the 1st. You understand.
This week it means that instead of celebrating Cinco de Mayo (not Mexican Independence BTW) on Sunday with the rest of the margarita revelers, I celebrated Dos de Mayo last night.
The only tricky part is explaining to dinner guests that we are in full on Mexican mode 3 days shy of the actual Fiesta.
Dos De Mayo Lime-ly Grilled Skirt Steak (Serves 4)
Total Time: 24 Hour Marinade…Then about 7-8 Mins of Grilling…:10 minutes resting…:05 minutes slicing
Tiny Apartment Tips:
- Your kitchen is small…And this is a big feast, so prepare in stages. I grilled the meat in the afternoon and reheated for dinner
- Skirt Steak is a long, big steak…And you only have one grill pan (my new All-Clad one is awesome) So – you will need to slice the steak in half and cook in two batches
- As always – grilling causes a lot of smoke and the vent above your stove top doesn’t really do anything…Open the windows and front door to your apartment to ventilate. Plus the wafting of steaky aroma into the hallway may attract that certain someone in the apartment next door
- And remember to close the doors to your bathroom and bedroom whilst grilling – otherwise your bed linens and bath towels will soak in the steaky smell
1 2lb Skirt Steak – I got mine at the Whole Foods meat counter… and, while pricier than I might have thought it would be, it was beautiful
- The juice from 8 Limes
- 5 (yes five) giant cloves of Garlic diced
- 1/4 C of Soy Sauce
- 1 Big Bunch of Cilantro – chopped
- 1 TSP Cumin Powder
- 1 Jalapeno Pepper – diced – you can remove the ribs and seeds if you’re averse to too much heat…I did
- 1 Squirt – Call it a TBSP of Ketchup
- The Zest of 1 Lime
- 1/4 Cup Olive Oil
- Dash upon Dash of Gindo’s Spice of Life hot sauce – as my guests said ‘fresh and delicious’
1. Squeeze the juice of 8 limes into a bowl
2. Add the zest of 1 lime
3. Stir in the Garlic, Soy Sauce, Cumin Powder, Jalapeno, Ketchup, Dashes of Gindo’s Spice of Life, Olive Oil and Cilantro
4. Slice that giant Skirt Steak into two equal halves and place each in a ZipLoc bag
5. Cover each half of Skirt Steak with equal parts of the marinade
6. Seal the bags and put them in the Fridge over night
…..The Next Day
7. When you wake up.. Flip the bags over to ensure equal marinating on both sides of the meat. And leave them in the Fridge for the day.
8. Remove the marinated meat from the Fridge :35 – :40 minutes before grilling to temperate
9. Heat a grill pan over medium/high and spray with Pam Olive Oil Cooking Spray
10. Add the first 1/2 Skirt Steak and cook on one side for 3 – 4 minutes
11. Flip and cook the second side for :03 mins
12. Remove from the pan and let rest while you repeat with the second 1/2 of Skirt Steak
13. Let second half rest for at least :10 mins
14. Slice AGAINST the grain – this means the lines on the steak run one way and you shall cut the other way
15. Serve…I served as part of a Mexican Tacos Fiesta with a great Tomatillo Salsa – recipe on that tomorrow!
As they say, timing is everything. Not sure what I’ll do on the real Cinco de Mayo…But, if anyone wants to come over for a Memorial Day Feast this Monday, let me know.