Cuban Skirt Steak and Vegetables
- Total Time:
- Servings: 4
Photography: Anna Williams
Source: Martha Stewart Living, September 2015
- 8 small cloves garlic
- 6 tablespoons fresh lime juice (from 2 limes)
- 3/4 teaspoon cumin seeds, toasted
- 1/2 teaspoon dried oregano
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 skirt steak (1 1/2 pounds), cut into 4 pieces
- 1 small white onion, cut into 1/2-inch wedges (2 cups)
- 1 large green bell pepper, stem, ribs, and seeds removed, cut into 1/2-inch strips (2 cups)
- 2 ears corn, shucked and cut crosswise into 1-inch rounds
- 1 tablespoon unsalted butter, room temperature
- 1 small loaf ciabatta, halved
Place garlic, lime juice, cumin seeds, oregano, and parsley in a food processor. With machine running, slowly add 1/4 cup plus 2 tablespoons oil until combined. Season with salt and pepper.
Pat steak dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add steak. Cook, turning once, until golden brown, 2 to 5 minutes a side, depending on thickness. Transfer to a plate.
Pour off fat from pan; wipe clean. Add remaining 2 tablespoons oil, onion, and bell pepper; cook, stirring occasionally, until vegetables are just browned, 3 to 4 minutes. Add corn; cook until browned, about 2 minutes. Return steak with juices to pan along with 1/3 cup garlic sauce. Cook, tossing, 1 minute.
Meanwhile, preheat a griddle or cast-iron skillet over medium. Butter both sides of bread halves. Cook, pressing with a spatula and flipping once, until golden, 5 minutes a side. Serve steak and vegetables with toasted bread and remaining garlic sauce.