Cajun-Spiced Skirt Steak From Matt Fisher
Food52
Photo by Julia Gartland. Prop Stylist: Sophia Pappas. Food Stylist: Ericka Martins.
- Serves
- 1 to 2
- Prep Time
- 15 Minutes
- Cook Time
- 10 Minutes
Ingredients
For the skirt steak:
- 1 pound skirt steak
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cayenne
- 1/16 teaspoon dried thyme
For the charred avocado and tomatillo salsa:
- 2 tablespoon olive oil, divided
- 1 tablespoon salt and ground black pepper (mixed 50/50)
- 3 Roma tomatoes, halved and de-seeded
- 1 (1-inch-thick) round slice Spanish onion, peeled
- 1 tomatillo, halved and peeled
- 1 avocado, halved and pit removed
- 1 1/2 whole chipotle peppers in adobo
- 1/2 cup water
- 1 tablespoon honey
- 3/4 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- Juice of 1 lime
- 1/2 tablespoon finely chopped fresh cilantro
Featured Video
Cajun-Spiced Skirt Steak From Matt Fisher
A staple on the menu at Queens Custom Barbecue, this grilled skirt steak from pitmaster Matt Fisher is a must-make for backyard barbecues and weeknight dinners alike. A homemade Cajun seasoning gives the steak a bold, earthy kick, while the charred avocado and tomatillo salsa brings plenty of smoke and spice. The perfect pairing: Lagavulin's smooth, smoky-sweet 8-Year-Old Scotch Whisky. This recipe is shared in partnership with Lagavulin, and is paired with their 8-Year-Old Single Malt Scotch Whisky—order a bottle via Drizly here.
Directions
For the skirt steak:
- Step 1
Preheat the grill (or grill pan) to high heat.
- Step 2
Brush the steak with olive oil. In a small bowl, mix the spices to combine, then season the steak liberally with the mixture.
- Step 3
Carefully place the steak on the hot grill, making sure not to move the steak. Here's how long to cook the steak, depending on your preferred doneness: 1 ½ minutes per side for rare; 2 minutes per side for medium-rare; 2½ minutes per side for medium to medium-well; and 3 minutes per side for well-done.
- Step 4
Once the steak is cooked to your liking, take it off the grill and let it rest for about 2 minutes before slicing.
For the charred avocado and tomatillo salsa:
- Step 1
Preheat the grill (or grill pan) to high heat.
- Step 2
Brush the tomato, onion, tomatillo, and avocado with 1 tablespoon olive oil and season with the salt and pepper mixture. Carefully place them cut-side down on the hot grill and cook for 1 to 2 minutes without moving them.
- Step 3
Take the avocado halves off the grill to cool, then flip the tomato, onion, and tomatillo, cooking for 1 to 2 minutes more.
- Step 4
Peel the avocado halves. Put half of the avocado in the blender, and finely chop the other half and set aside. Add the onion and tomatillo to the blender.
- Step 5
When the tomato is cool enough to handle, peel off the skin and discard it, adding the tomato flesh to the blender.
- Step 6
Add 1 tablespoon olive oil and the remaining ingredients—except the lime juice, cilantro, and chopped avocado—and pulse the blender until you have a pulpy, smooth consistency. Mix in the the lime juice, cilantro, and chopped avocado, and serve with the skirt steak.