CHEF ILONA: Spicy Grilled Caesar Steak with Celery Salad
Outside Skirt Steak: Shaped like a sash, Skirt Steak is long, thin and flat, with strong graining and bold beef flavour, similar to Flank Steak.
Pierce steak all over with fork. Place in sealable freezer bag with 1 cup (250 mL) marinade; refrigerate for 8 to 12 hours.
Discard marinade. Pat meat dry. Grill, pan-fry or broil using medium-high heat, turning at least twice with tongs. Cook to medium-rare at least, 145°F (63°C) or to medium at most 160°F (71°C).
Let rest 5 minutes before serving or slicing.
Spicy Grilled Caesar Steak with Celery Salad
Serves 4
1¼ cups (300 mL) extra-spicy tomato clam cocktail
2 oz (60 mL) vodka (optional)
¼ cup (60 mL) dill pickle juice
1 tbsp (15 mL) EACH hot pepper sauce, prepared horseradish and Worcestershire sauce
1 Beef Outside Skirt Marinating Steak (about 1½ lb/750 g)
2 cloves garlic, smashed
4 stalks celery, thinly sliced on a bias, leaves reserved
1 large dill pickle, finely chopped
Method
1. Combine tomato clam cocktail, vodka (if using), pickle juice, hot sauce, prepared horseradish and Worcestershire sauce in a bowl. Measure out ⅓ cup (75 mL) for salad and set aside in a medium bowl. Pour remaining marinade into a large sealable freezer bag. Pierce steak all over with fork. Add to marinade in bag with garlic, massaging to coat. Seal and refrigerate for 8 to 12 hours.
2. Meanwhile, add celery and pickle to reserved marinade and toss to coat. Tightly cover and refrigerate until serving, for up to 8 hours.
3. Remove meat from marinade; discard marinade. Pat steak dry with paper towel. Season all over with 1 tsp (5 mL) celery salt.
4. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ¾ inch (2 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest for 5 minutes.
5. Slice steak thinly across the grain and serve warm with celery salad. Sprinkle with remaining celery salt and reserved celery leaves.
Tip
Indoor method: Heat 1 tbsp (15 mL) vegetable oil in a cast-iron or heavy-bottom skillet set over medium-high heat. Cook steak, turning at least twice, for 6 to 8 minutes or until a digital instant-read thermometer reads 145°F (63°C) for medium-rare when inserted sideways into steak.
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