Cajun-Spiced Skirt Steak From Matt Fisher

October 14, 2021
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Photo by Julia Gartland. Prop Stylist: Sophia Pappas. Food Stylist: Ericka Martins.
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 1 to 2
Test Kitchen Notes

A staple on the menu at Queens Custom Barbecue, this grilled skirt steak from pitmaster Matt Fisher is a must-make for backyard barbecues and weeknight dinners alike. A homemade Cajun seasoning gives the steak a bold, earthy kick, while the charred avocado and tomatillo salsa brings plenty of smoke and spice. The perfect pairing: Lagavulin's smooth, smoky-sweet 8-Year-Old Scotch Whisky.

This recipe is shared in partnership with Lagavulin, and is paired with their 8-Year-Old Single Malt Scotch Whisky—order a bottle via Drizly here. —The Editors

What You'll Need
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Cajun-Spiced Skirt Steak From Matt Fisher
  • For the skirt steak:
  • 1 pound skirt steak
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • 1/16 teaspoon dried thyme
  • For the charred avocado and tomatillo salsa:
  • 2 tablespoons olive oil, divided
  • 1 tablespoon salt and ground black pepper (mixed 50/50)
  • 3 Roma tomatoes, halved and de-seeded
  • 1 (1-inch-thick) round slice Spanish onion, peeled
  • 1 tomatillo, halved and peeled
  • 1 avocado, halved and pit removed
  • 1 1/2 whole chipotle peppers in adobo
  • 1/2 cup water
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Juice of 1 lime
  • 1/2 tablespoon finely chopped fresh cilantro
  1. For the skirt steak:
  2. Preheat the grill (or grill pan) to high heat.
  3. Brush the steak with olive oil. In a small bowl, mix the spices to combine, then season the steak liberally with the mixture.
  4. Carefully place the steak on the hot grill, making sure not to move the steak. Here's how long to cook the steak, depending on your preferred doneness: 1 ½ minutes per side for rare; 2 minutes per side for medium-rare; 2½ minutes per side for medium to medium-well; and 3 minutes per side for well-done.
  5. Once the steak is cooked to your liking, take it off the grill and let it rest for about 2 minutes before slicing.
  1. For the charred avocado and tomatillo salsa:
  2. Preheat the grill (or grill pan) to high heat.
  3. Brush the tomato, onion, tomatillo, and avocado with 1 tablespoon olive oil and season with the salt and pepper mixture. Carefully place them cut-side down on the hot grill and cook for 1 to 2 minutes without moving them.
  4. Take the avocado halves off the grill to cool, then flip the tomato, onion, and tomatillo, cooking for 1 to 2 minutes more.
  5. Peel the avocado halves. Put half of the avocado in the blender, and finely chop the other half and set aside. Add the onion and tomatillo to the blender.
  6. When the tomato is cool enough to handle, peel off the skin and discard it, adding the tomato flesh to the blender.
  7. Add 1 tablespoon olive oil and the remaining ingredients—except the lime juice, cilantro, and chopped avocado—and pulse the blender until you have a pulpy, smooth consistency. Mix in the the lime juice, cilantro, and chopped avocado, and serve with the skirt steak.

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