Beef, it’s what’s for dinner! Specifically, Southwestern Skirt Steak with Cheese Grits.
This recipe features pan-seared skirt steak seasoned simply with chili powder, salt, and pepper. This juicy steak takes only minutes to cook and melds delightfully with the flavorful sides. Those include chopped poblano peppers and sliced Roma tomatoes, roasted to perfection. And quick, hearty instant corn grits.
Tangy lime and chopped cilantro make the veggies sing, and the grits are graced with smoked shredded cheese (cheddar or gouda will do nicely.) Each step is simple, and the combination is satisfying and sure to be a hit at your house.
Southwestern Skirt Steak and Cheese Grits
Backstory
I haven’t cooked steak in forever and had a hankering for something beefy. But an unseasonably cold stretch in Minnesota sent me searching for a recipe that didn’t require a grill. That’s why this pan-seared preparation caught my eye.
I was skeptical of cooking a long cut of steak in a pan. But no worries! We start by cutting the steak into four equal pieces. This means you can control when you put the pieces in if you have some sections that are thinner than others. Place the thicker section in first, giving them an extra minute or two before you add the thinner ones.
Another thing that appealed to me about this recipe is that it doesn’t include garlic or onions (which suits my sensitive stomach), but you could add some if you prefer.
Selecting and Cutting Your Skirt Steak
Skirt vs Flank Steak – I have a number of recipes that call for flank steak, which have produced mixed results. When I did some research, I discovered the following. Skirt steak has more fat, making it taste richer and juicier than flank steak. It also has more connective tissue. Flank steak is thicker and wider than skirt steak. These differences made the skirt steak the preferred choice for this recipe. For those who are local to the Twin Cities, Hy-Vee regularly stocks this product.
Cutting Against the Grain – I confess I’ve always been uncertain about how to cut meat against the grain. Is this male-oriented knowledge because men are typically hunters and the grill masters of the family? Or is that a totally sexist thing to say? Regardless, it turns out that’s an important bit of information for cutting skirt steak. It actually makes the steak more tender as you cut across the fibers. If you’re a rookie like me, head to this link – video for cutting skirt steak across the grain
Trimming – I’m not sure if it was necessary, but my steak had a substantial amount of surface fat. So I trimmed off the excess before cutting and seasoning.
Let the Steak Rest – The rest period for meat after it’s cooked has a purpose. It draws the juice back in so all that delicious flavor isn’t lost. This was always a bone of contention for me and my dearly departed hubby. But it’s just a five-minute rest, and it’s worth the wait. So just do it!
Love Steak Recipes?
Here are some additional steak recipes you can sink your teeth into.
Southwestern Skirt Steak and Cheese Grits
Ingredients
- 2 poblano chile peppers seeded and chopped into 1-inch pieces
- 4 plum tomatoes sliced 1/4 inch thick
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup quick-cooking grits
- 1/2 cup shredded smoked cheddar or gouda cheese about 2 ounces
- 1 tablespoon butter
- 1 pound skirt steak cut into 4 pieces
- 1 tablespoon chili powder
- Juice of 1 lime plus wedges for serving
- 1/4 cup roughly chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees. Toss the poblanos and tomatoes with 1 tablespoon of olive oil in a large microwaveable bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
- Meanwhile, bring 3 1/2 cups water and 1/4 tsp salt to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking frequently, until thickened, 5 to 7 minutes. Stir in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
- Place the vegetables in the same large microwavable bowl and rewarm in the microwave for 30 seconds if needed. Squeeze the lime over the vegetables, add the cilantro, and toss to combine. Slice the steak against the grain. Serve with vegetables, grits, and lime wedges.
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