Sumac Rubbed Grilled Skirt Steak with Green Sauce

RECIPES | JULY 2020

artSAVOR 30

Sumac Rubbed Grilled Skirt Steak with Green Sauce

When I am creating flavor in a specific dish or developing a blend, much like a perfumer creating a fragrance with top, heart and base notes, I have a range of savory ingredients that I use to create unique and compelling flavors. I always keep in mind the existing notes consider the main ingredient in a dish which it is important to understand whether beef, salmon, lamb or even the lowly tomato. It provides the melody line of my flavor concerto which I then accentuate by using herbs and a few spices to develop layers of tangy, citrusy, sour, umami and even a bit smoky notes to tease and thrill the palate. This process while not rote, is instinctive for me as I think about an ingredient like beef skirt steak.

I chose artSAVOR 30 as the perfect blend to accentuate the skirt steak with the addition of one of my favor spices, Sumac. It is already in the blend, but I have added more to the rub to add tart, citrusy almost lemon peppery heart notes to the preparation. Bright deep red Sumac berries come from an evergreen bush indigenous to the Middle East but grows around the world. Tart, sour and fruity, sumac like salt, brings out the flavor in food, marinades, dressings, meat, rice dishes and kabob. Ground sumac is commonly found on the table in a shaker like salt and pepper and a key ingredient in many Middle Eastern spice blends. I think you will fall in love with sumac and with this delicious skirt steak preparation.

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MENU | Summer Simple Poolside
Main, Entrée, Beef

Serves 6

RECIPE INGREDIENTS

Green Sauce
2T        artSAVOR 10, already mixed with olive oil  (see directions below)
¼C       Parsley, chopped
¼C       Cilantro, Chopped
¼C       Oregano, Chopped
2T        Shallots, finely Chopped
¼C       White Wine Vinegar, more if needed
2T        Lemon Juice, freshly squeezed
            Salt and Pepper, freshly ground 

Skirt Steak
6lb       Skirt Steak, excess fat removed   
½C       artSAVOR 30, already mixed in olive oil, use more if desired (see directions below)
3T        Sumac Powder
2T        Olive Oil
2C        Cherry Tomatoes, quickly sautéed
2T        Olive Oil
            Salt and Pepper   

KITCHEN ESSENTIALS

Baking Tray
Outdoor Grill
Wok or Large Sauté Pan

INSTRUCTIONS

STEP 1  |  Green Sauce

Thoroughly combine artSAVOR 10, parsley, cilantro, oregano, shallots, vinegar, lemon juice, salt and pepper
Set aside for the flavors to blossom

STEP 2  |  Prepare the Rub
Combine artSAVOR 30, sumac, olive oil
Set aside for an hour for flavors to bloom and meld

STEP 3  |  Marinate Skirt Steak
Place skirt steak on tray
Season lightly with kosher or finely ground sea salt
Pour artSAVOR 30 mixture over steak to cover,
Gently message into the meat
Cover and refrigerate for 1 hour minimum       

STEP 4  |  Grill the Skirt Steak
Bring steak to room temperature before cooking
Heat grill to medium high
Place steak on grill for 1-2 minutes until grill marks have formed
Flip steak to the other side and continue to grill for another 1 – 2 minutes
Skirt steak is a thin cut and does not require long to cook
Do not overcook
Remember steak continues to cook for several minutes after removal from heat
Allow to rest for at least 5 minutes 

STEP 5  |  Sauté Cherry Tomatoes
Heat oil in wok over high heat
Toss tomatoes, salt and pepper, sauté for a minute or so
Do not over cook 

Step 4  |  Plating
Cut steaks against the grain
Arrange sliced steak on a serving platter
Arrange sautéed tomatoes over the steak
Drizzle the green sauce over steaks

Serve and Enjoy!

artSAVOR Mixture

For even flavor, combine one entire package separately of artSAVOR 30
and artSAVOR 10 each with ¾C Olive oil
Store unused mixture preferably in an airtight glass container in the refrigerator for future use
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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PREPARE WITHOUT OUTDOOR GRILL

KITCHEN ESSENTIALS

Cast Iron Grill/Griddle, Cast Iron Grill Pan, Cast Iron skillet or heavy skillet
Sheet Pan with Wire Rack

INSTRUCTIONS

Heat Cast Iron Grill/Griddle or other stovetop grill utensil over medium high heat
Sear each steak on both sides for 1-2 minute without moving
Steaks should nicely browned and lightly charred
Remove and allow to rest for 5-7 minutes before cutting against the grain to service

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