Cumin-rubbed Skirt Steak FajitasFrom smurfetta 10 years ago
- 1/2 teaspoon cumin seeds shopping list
- 1/2 teaspoon fresh coarse ground black pepper shopping list
- 1 large garlic clove, quartered shopping list
- 2 teaspoons olive oil shopping list
- 1 lb skirt steaks (or flat iron steak) shopping list
- 4 poblano chiles shopping list
- 1/3 cup sour cream shopping list
- salt shopping list
- 6 (8 inch) flour tortillas shopping list
- 1 small onion, thinly sliced shopping list
- 1 cup tomatoes, finely chopped red and yellow shopping list
- 1 avocado, peeled and cut into 1/2-inch chunks shopping list
How to make it
- Light a grill or preheat a cast-iron grill pan over low heat for about 10 minutes. In a small skillet, toast the cumin seeds over moderately high heat until lightly browned and fragrant, about 30 seconds. .
- Transfer to a mortar to cool; then, using a pestle, coarsely grind. Add the black pepper and garlic and pound to a paste. (Alternatively, using a chef’s knife, chop the cumin seeds as fine as you can and put them in a small bowl along with the black pepper. Mince the garlic and add it to the spices.) Stir inches.
- the olive oil. Rub the cumin oil on the skirt steak and marinate for at least 10 minutes or refrigerate overnight.
- Roast the poblano chiles directly on the grill or over a gas flame, turning often, until blistered all over; do not overcook or the flesh will burn.
- Transfer the chiles to a paper bag and let steam for about 5 minutes.
- Using a small knife, remove the skin, stems, and seeds. Cut the chiles into thin strips.
- In a small bowl, mix the chiles and sour cream. Season with salt.
- Season the skirt steak with salt and grill over a very hot fire or in the grill pan over high heat for about 2 1/2 minutes per side for medium-rare.
- Transfer to a carving board to rest for about 5 minutes. Using a very sharp knife, thinly slice the steak lengthwise against the grain.
- Warm the tortillas on the grill for a few seconds until pliable.
- Place the sour cream, onion, tomatoes, and avocado in bowls. Serve alongside the steak and tortillas and let each person assemble his own fajita.