This recipe is straight from our kitchen to yours: Chipotle & Molasses Glazed Skirt Steak of Beef with Olive Oil Poached Potatoes.
Last updated 1 year ago
Chipotle and Molasses Glazed Skirt Steak of Beef with Olive Oil Poached Potatoes
• 2 lbs of cleaned skirt steak
• 2 large shallot chopped
• 4 cloves of garlic minced
• 4 tbl chopped parsley
• 3 sprigs of thyme chopped
• 2 tbl of ground cumin
• 1 cup of vegetable oil
Combine shallots, garlic, parsley, thyme cumin and oil and mix well.
Rub mixture on skirt steak on both side and let sit in refrigerator for at least 4 hours.
Chipotle and Molasses Glaze
• ½ can of smoked chipotle
• 1 cup of molasses
• ½ cup apple cider vinegar
• ½ cup of brown sugar
• ¼ cup of Dijon mustard
Combine all ingredients and mix well.
Pre heat grill to 400 degrees remove steak from marinade and pat dry with paper towel.
Add steak to grill and cook for 3 mins, flip steak and baste with glaze using a pastry brush.
Flip steak and brush glaze on other side, cook for an additional 3 mins.
Remove and keep warm.
Cut into 2 inch pieces against the grain.
Olive Oil Poached Tomato
• 1.5 lb of fingerling potato cut in ½
• 1 cup olive oil
• 4 clove of garlic smashed
• 2 sprig of rosemary
• Large sheet of aluminum foil
Place aluminum foil on flat surface.
Add potatoes, garlic, and rosemary and crease three corners forming a tight package.
Place package on an oven proof pan.
In the open end of package add olive oil and seal all edges.
Place package in pre heated 350 degree oven for 45 mins.
Remove and carefully open (poke a hole and release steam).
Make sure potatoes are tender by inserting a small paring knife through a potato knife should go through without much resistance.