Chipotle Skirt Steak, Buttermilk Mushroom Couscous

(ed note:  I'll be traveling over the next few days, so the re-reruns continue.  My goal during my  re-posts is to give you some comforting winter-esque food before we transition into Spring.  Again, this is another make-out meal.   Meaning you make it and people make out with you.  So select your guests wisely.  And if I make you skirt steak in the upcoming weeks, pucker up!).

I am yet to meet someone who doesn't love marinated skirt steak when it is done well (I clearly don't know any vegetarians).  Chewy yet full of flavor, inexpensive and easy to cook, skirt steak is every knowledgeable home chefs' secret weapon.  Unfortunately, it is given a bad wrap by shitty chains that serve it on sizzlin' fajita platters.

All you need to do is infuse a flavorful liquid base with some aromatics and let the skirt steak marinate in it overnight.   Quickly sear the skirt steak for a caramelized crust, slice it, place it on a bed of creamy, mushroomy Israeli couscous, ladle some of your reduced marinade around your creation and thank yourself for a job well done.

Here's how I do it.......

This recipe is for about 1.2 lbs skirt steak for about two people.

Marinate the Skirt Steak

Don't fool around with exact measurements when creating a marinade.  It's just not necessary in my opinion.  Place the skirt steak in a heavy duty, large plastic bag.   Chop two large cloves garlic and fresh ginger, about 1 tblsp worth.  Add them to the bag.  If you can get it, chop about two tblsps worth of lemongrass and add to the bag. If you don't have that, peel some lemon and or lime rind and chop finely to replace.  Next, open your can of chipotle and add two peppers into the bag.   Add a few tblsps of the adobo that the chipotle are marinating in.  Add about 2 tblsps soy sauce.  Add chicken stock until your marinade covers the entire steak - should be about 1/2 can or 1 cup.

Holding the plastic bag upright, remove all of the air out of the bag and ziplock it up so you can fold the bag up and the marinade covers all of the steak.  You won't be able to do this effectively with excess air in the bag.  Mix up all of the ingredients in bag, just to make sure they are all spread out in the bag.  Place it on a sheet tray or large plate and marinate in fridge overnight.

Make the Mushroom Israeli Couscous

Boring stock, boring couscous.  Just a bit of effort can add more flavor to this aspect of the dish.
Fill a small pot with about about 1 cup stock, a few stalks of rosemary and a bay leaf.  Bring to a boil and simmer for a few minutes to let herbs infuse.  Strain.  Bring stock back to boil and combine with about 1 cup of raw couscous. Turn off heat, cover tightly and let sit for about 5 minutes. Stir to fluff the grains.  Here is a secret for a nice touch - add about 4-5 tbls buttermilk to couscous and incorporate.  Place lid back on.

Saute about 1 cup of crimini mushrooms with a some butter until soft and tender.  Add them to the couscous with a pinch of chopped rosemary and a pat of butter.  Add a squeeze of lemon juice and salt, pepper to taste.  If you'd like it creamier or if it is too dry, add a touch more buttermilk.

Make the Skirt Steak

Remove the steak from the marinade.   Place the marinade in a pot and place on high heat, reducing to about 1/2.  Add a knob of butter and a squeeze of lemon juice to finish.  Reserve until needed.

Get a pan very hot with just a touch of oil.  Your goal here it to cook the steak mostly on one side to get a canalization.  You'll just finish it on the other side.  When pan is hot, add steak and cook for about 5-6 minutes on the first side.  Flip and cook for another 2-3 or so minutes for MRare.  Lay the steak on a clean cutting board covered with a foil tent to keep warm. Allow it to rest for 5 minutes so the juices settle.  Don't cheat!  Slicing across the grain - this is important as it is tough to eat if not sliced across the grain.

Get sauce and couscous warm.  Add the couscous to the plate.  Fan your skirt steak on top and hit it with a few spoonfuls of your sauce.  Now go on and make some friends.

Comments

[mark]

Thank You. I've been afraid of skirt steak as it always seems too tough, but this was superb. perfect texture and flavor,,,excellent. Your time and effort are appreciated.

[mark]

Thank You. I've been afraid of skirt steak as it always seems too tough, but this was superb. perfect texture and flavor,,,excellent. Your time and effort are appreciated.

[mike]

joe, i made this yesterday and it was awesome. thanks for the tips.

[Thel]

I made this for a date lastnight... went great! She was very impressed, I grilled the steak and added some white asparagus which I grilled as well. The entire meal cost $27 to prepare and took less than an hour.

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