BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

STEAK, FIRE GRILLED

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Originally this was for just a skirt steak, grilled. Then we realized that flank and flat iron steaks benefit from this same marinade and especially when grilled over fire.

Ingredients:

  • 1 medium yellow onion, chopped
  • 6 cloves garlic
  • 1 teaspoon sea salt
  • 1/2 teaspoon each fresh ground coriander and black pepper
  • 3 tablespoons parsley, chopped
  • 1/4 cup red wine vinegar
  • 3/4 cup EVOO
  • 1-2 pieces of skirt steak 2-3 pounds, cleaned of silver skin and fat
  • 8-16 6-inch bamboo skewers, soaked in water for 10 minutes at least

Method:

In food processor or blender, add the onion, garlic, salt, Flavors of Middle East seasoning,  coriander, pepper parsley, vinegar and EVOO. Blend by pulsing. Set aside while preparing  steaks.

FOR SKIRT STEAKS: Cut skirt steak in half through the middle, leaving you with 2 shorter pieces. Cut each half lengthwise in half, leaving you with 8 longer strips total.

Roll each strip from one end to the other rolling as a pin-wheel. Pieces may break and the shorter pieces can be rolled up inside the pin-wheel. Once pin-wheel is formed, remove 2 of the skewer sticks from water and pierce through the meat through the center using two sticks in two different directions. Using kitchen shears shorten skewers to be closer to the meat.

Place the pin-wheels into shallow dish. Cover meat with the marinate. Turn steaks coating both sides. Refrigerate 8-24 hours, turning steaks in marinade 2 or 3 times.

TO GRILL, preheat the grill on highest setting or build a wood-charcoal fire.  Remove steaks from the marinade. Lightly season steaks with salt. Place salt side down onto preheated grill. (position grill as close to the coals as possible to limit flare-ups) Grill to rare or a light medium rare. Overcooking this cut of meat using this method may cause the meat to toughen.

FOR FLAT IRON STEAK: Trim steak of sinew and silver skin. Marinate 2- 3 pounds flat iron steak as above.  Refrigerate for up to 24 hours, turning steaks occasionally.  Follow directions to grill above. Do not over cook-rare is best as it will continue to cook while at rest. Slice thinly and place on heated serving plate.

 

 




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