Smoked Skirt Steak with Ezme and Corn
Our friend Maddy (@cafemaddy) kindly gifted us a smoker from Breville, so of course I put it to use the second the opportunity presented itself. I chose to smoke skirt steak for a dinner party because it’s thin, and therefore doesn’t take a long time to absorb the smoky flavor. It also takes less time to marinate (for tenderizing) and cooking on the grill. For determining how much meat I want to serve, I think about how many courses there will be. I will typically serve 6 oz per person for a dinner with one or two other courses. You can decrease this to 3-4 oz if it’s part of a tasting menu. For the sauce, I repurposed the ezme sauce I used for a smoked chicken recipe (see previous recipes on our page!), but with the addition of lightly charred corn.
Ingredients
Skirt Steak
2.6 lb skirt steak, cut into 5-inch pieces
2 banana peppers (or any slightly spicy pepper), cut into chunks
5 sprigs thyme
5 garlic cloves, crushed
10 black peppercorns
1 tablespoon lemon zest
1 tablespoon red wine vinegar
Olive oil
applewood chips and smoker
Ezme with Corn
1 pint Ezme (recipe found in Smoked Chicken)
2 cobs of corn.
Salt the skirt steak lightly on both sides and leave at room temperature for 1 hour.
Add the steak, peppers, thyme, garlic, peppercorns, lemon zest, red wine vinegar, and enough olive oil to cover in a large container. Cover with cling film and marinate for 1 hour at room temperature.
Remove the skirt steak and pat dry. Smoke for 30 minutes with apple wood chips or until very fragrant.
Grill over high heat, 2 minutes on each side until well caramelized and medium rare. Slice against the grain and serve with the ezme and corn.
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Char the corn with a blowtorch or on a grill. Cool to room temperature before removing the kernels with a mandolin. Mix with the ezme and refrigerate until use.