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Prep time
15 minutes
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Cook time
10 minutes
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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
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Cajun-Spiced Skirt Steak From Matt Fisher
Ingredients
- For the skirt steak:
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1 pound
skirt steak
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1 tablespoon
olive oil
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1/2 teaspoon
paprika
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1/2 teaspoon
garlic powder
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1/4 teaspoon
kosher salt
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1/8 teaspoon
ground black pepper
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1/8 teaspoon
ground white pepper
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1/8 teaspoon
onion powder
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1/8 teaspoon
dried oregano
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1/8 teaspoon
cayenne
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1/16 teaspoon
dried thyme
- For the charred avocado and tomatillo salsa:
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2 tablespoons
olive oil, divided
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1 tablespoon
salt and ground black pepper (mixed 50/50)
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3
Roma tomatoes, halved and de-seeded
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1
(1-inch-thick) round slice Spanish onion, peeled
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1
tomatillo, halved and peeled
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1
avocado, halved and pit removed
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1 1/2
whole chipotle peppers in adobo
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1/2 cup
water
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1 tablespoon
honey
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3/4 teaspoon
kosher salt
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1/2 teaspoon
smoked paprika
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1/4 teaspoon
ground cumin
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Juice of 1 lime
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1/2 tablespoon
finely chopped fresh cilantro
Directions
- For the skirt steak:
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Preheat the grill (or grill pan) to high heat.
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Brush the steak with olive oil. In a small bowl, mix the spices to combine, then season the steak liberally with the mixture.
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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.
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Once the steak is cooked to your liking, take it off the grill and let it rest for about 2 minutes before slicing.
- For the charred avocado and tomatillo salsa:
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Preheat the grill (or grill pan) to high heat.
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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.
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Take the avocado halves off the grill to cool, then flip the tomato, onion, and tomatillo, cooking for 1 to 2 minutes more.
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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.
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When the tomato is cool enough to handle, peel off the skin and discard it, adding the tomato flesh to the blender.
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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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