Skirt Steak with Romesco & Yogurt-Marinated Cucumbers
simply grilled skirt steak served with spicy romesco sauce, a cold salad of yogurt-marinated cucumbers, and grilled flatbread
servings: 4-6
Ingredients
Scale
Romesco Sauce
- ¼ oz dried ancho chiles
- 1 lb roma tomatoes
- 1 lb red bell peppers, halved + stemmed
- vegetable oil
- kosher salt
- ¼ cup olive oil
- 6 cloves garlic, smashed
- 2 oz fresh bread, torn (sourdough, baguette, etc.)
- 2 oz sliced almonds
- ¼ cup red wine vinegar
- ½ cup packed parsley leaves
Skirt Steak
- ¼ cup greek yogurt
- 1 tbsp white wine vinegar
- olive oil
- 1 lb cucumbers, diced
- 2 scallions, thinly sliced
- 1 tbsp chopped fresh dill
- kosher salt
- freshly cracked black pepper
- 1 ½ lbs skirt steak
- 4–6 small flatbreads (or pita)
Instructions
Romesco Sauce
- Heat the grill over high heat. Place the dried ancho chiles in a small bowl and cover with hot water. Let soak for 30 minutes to soften.
- Coat the tomatoes and halved red peppers with a drizzle of vegetable oil and a pinch of salt. Char over the hottest part of the grill for 2-3 minutes until slightly blackened on all sides. Transfer to medium-high heat, cover the grill, and cook for 8-12 more minutes until tender. Place in a bowl and cover to steam for a few minutes. Once cool enough to handle, peel the skins off the tomatoes and peppers. Rough chop them and add them to a food processor.
- Drain the chiles, dry them off, and roughly chop them. Heat a large skillet over medium-high heat on the grill. Add the olive oil, chiles, smashed garlic, torn bread, and almonds. Toast for 2-3 minutes, stirring often, until golden and fragrant. Allow to cool. Add this mixture to the food processor, along with all of the olive oil left in the skillet.
- Add the red wine vinegar and parsley. Pulse the mixture until smooth. Taste and adjust the seasoning if needed.
Skirt Steak
- Heat the grill over high heat. Combine the greek yogurt, white wine vinegar, and 2 tablespoons of olive oil in a medium bowl. Whisk until smooth. Add the cucumber, scallions, and dill. Stir well. Season with a pinch of salt and freshly cracked black pepper to taste. Let sit until ready to serve.
- Bring the skirt steak out to room temperature for about 15 minutes. Coat with a generous drizzle of olive oil and season really well with salt & freshly cracked black pepper. Grill the skirt steak for about 2-3 minutes on each side, or until cooked to your desired temperature. Transfer the steak to a cutting board, cover with foil, and let rest for about 5 minutes.
- Meanwhile, brush the flatbreads with olive oil on both sides and quickly grilled until charred and crisp. Cut the flatbread into pieces.
- Thinly slice the skirt steak against the grain. Serve with the romesco sauce (recipe above), yogurt-marinated cucumbers, and grilled flatbread alongside.