Grilled Skirt Steak with Charred Scallion and Anaheim Sauce
Ingredients: scallions, Anaheim chili, lemon, cilantro, flat-leaf parsley · 30 min cook time · 700kcal · ₩23,800
Ingredients
1bunch scallions, 1ea Anaheim chili, 1ea lemon, 0.5bunch cilantro, 0.5bunch flat-leaf parsley, 2tbsp capers, 0.25cup olive oil, 500g skirt steak, 1pinch salt, 1pinch MSG, 1pinch black pepper
Instructions
1. Trim whole scallions and char them over hot coals until nice and brown on both sides. Grill the Anaheim chili and lemon alongside the scallions.
2. Roughly chop the charred scallions and place them into a mortar and pestle.
3. Roughly chop cilantro (leaves and fine stems) and flat-leaf parsley, then add them to the mortar and pestle.
4. Spread capers on a paper towel and gently press to remove excess brine and flatten them. Roughly chop the capers and add them to the mortar and pestle.
5. Remove the charred Anaheim chili from the grill. Do not bother removing the skin; roughly chop it and add it to the mortar and pestle.
6. Season the skirt steak with a mix of salt and MSG. Place the seasoned steak directly over the hottest part of the grill. Partially cover the grill to maintain heat while allowing airflow.
7. Strip the leaves from the grilled lemon and cut them into dice. Add to the mortar and pestle.
8. Add a little salt to the mortar and pestle with the herbs, capers, chilies, and scallions. Begin pounding the ingredients together until flavors are released but not a complete puree.
9. Rotate the skirt steak on the grill for even browning.
10. Squeeze the juice from the grilled lemon into the mortar and pestle. Start with two halves and adjust to taste.
11. Flip the skirt steak to cook the other side.
12. Pour olive oil into the mortar and pestle and continue pounding until a semi-stable emulsion is formed.
13. Taste the sauce and adjust with more salt, lemon juice, or olive oil as needed.
14. Once the skirt steak is cooked to your desired doneness (around 115°F/46°C for medium-rare), remove it from the grill.
15. Slice the skirt steak against the grain for maximum tenderness. Optionally, season with black pepper.
16. Plate the sliced skirt steak and spoon the charred scallion sauce over it.
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