Rain, rain, go away. While it may technically be a good thing, the rain seems to have a lot of people feeling kind of ho hum this week. Last week’s bursts of sunshine got us thinking spring had arrived early, but the weekend forecast is a wet reminder that the Groundhog did see his shadow this year.
Wet weekends often mean lots of pizza and Chinese delivery boxes in the compost bin, but you can literally spice things up with our Cinnamon and Coriander Spiced Skirt Steak Recipe.
The blend of cinnamon, coriander, cumin and cloves will warm you from head to toe. So allow the rain to help you enjoy a relaxing night in, and remember that spring is just a few storms away.
6 garlic cloves, minced to a paste
1/4 cup olive oil
1 Tablespoon kosher salt
1 Tablespoon ground cumin
1 Tablespoon ground coriander
2 teaspoons black peppercorns
1 Tablespoon paprika
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 pounds skirt steak, trimmed
Cilantro for garnish
Preheat Oven to 400ºF
Spices: Mix the garlic, olive oil and salt together in a flat cake pan. Measure out the cumin, coriander and peppercorns into the base of a spice grinder. Grind them together to a powder. Pour ground spices into the pan with the garlic paste and add the paprika, cinnamon and cloves. Stir to combine.
Prepare the Steak: Trim the steak of silver skin, leaving most of the fat. Rub the steak with the spice mixture. (Wash your hands thoroughly right afterwards.)
Grill: Preheat grill to medium-high heat (or if cooking inside, a rigged stove-top grill). Place steak on the hot grill and cook for about 2 minutes until a nice crust forms (don’t burn spice rub, light grill marks are ok). Turn and cook an additional 2 minutes. Transfer the meat to a sheet pan. When all the steaks have been browned, transfer meat to the oven and finish cooking, about 5 minutes.
Serve: Slice the steak into thin strips–on the bias, against the grain. Serve immediately with a sprig of cilantro. Serves 8