After a long weekend of festivals, pony rides, a beer tasting party and an open house... Monday night's dinner (and blog post) had to be simple. This is the one and only photo I snapped of my dish... before thoroughly enjoying it with a side of piping hot black beans!
Full of flavor and perfect for this cold, rainy night!
Skirt Steak with Spinach Cilantro Oil and Pico de Gallo
1 lb Skirt Steak
Kosher salt and fresh cracked pepper
Early in the day or at least an hour before, sprinkle the meat on both sides with salt, pepper, garlic powder, onion powder, cumin, chili powder and paprika. Place the meat in a plastic Ziploc bag and refrigerate meat in the dry rub until ready to cook. (sorry no exact measurements here.)
Place oven rack on top tier. Preheat broiler to high. Place meat on broil pan (we cover the top of ours with aluminum foil and cut slits where the slits fall naturally on the plan - this makes clean-up easier.) Spray the pan or aluminum foil with cooking spray. Cook meat under the broiler about 2-3 minutes per side.
Remove from oven and let meat rest a few minutes. Slice on a diagonal against the grain.
Spinach Cilantro Oil
Loosely based off of an Emeril Lagasse Recipe
Baby Spinach, about 2-3 large handfuls
Cilantro, about 1 large handful
pinch of salt
pinch of paprika
Prepare ice bath in medium size bowl. Place a few cups water in pan and bring to a boil. Place 2-3 large handfuls of baby spinach and 1 large handful of cilantro leaves in the water for 30 seconds - 1 minute. Remove greens from boiling water and place in ice bath to stop cooking. Dry greens best you can between paper towels and squeezing. Place greens in small food processor with a pinch of salt and cayenne pepper or paprika. Add olive oil to the top of the processor in a slow steady stream to desired consistency.
Here's the Pico De Gallo recipe - what made it even easier - we made the Pico de Gallo on Sunday!