Part two of my quest to figure out what to feed the groomsmen, I decided to make grilled skirt steak in addition to the grilled chicken. As I mentioned earlier this week, at Evan’s request I am not making a lot of different foods like dips, salsas or desserts, so the sandwiches need to be the star of the meal. After all, they are the only food offered besides chips and beer.
Because the grilled chicken is marinated in a classic garlic and herb marinade, I decided to use Mojo de Ajo to flavor the grilled skirt steak. This way both the grilled selections have a similar garlic flavor, but in their own unique way. The grilled chicken has a garlic herb profile with an Italian American flavor and the grilled skirt steak has a Mexican cuisine flavor profile from the simmered garlic, chilies and Mexican oregano. Both grilled foods are different, but they complement each other because they share similar ingredients and the same cooking method.
My hope is the grilled skirt steak sandwich with mojo de ajo will give the groomsmen a taste of something unexpected as well as delicious. Mojo de Ajo has a prominent garlic flavor but it is not strong and lingering. I feel like I contradicted myself by saying it is prominent but not strong, yet it is true. By not strong I mean the garlic behaves and like a polite guest knows when it is time to home. This is not the type of garlic that you taste all night long when your want to go to sleep. Roasted garlic is the most significant flavor, but because of the orange juice, tomatoes and arbol chilies it comes across sweeter with a kick. Grilled skirt steak in mojo de ajo is both has a familiar taste yet, it is new at the same time.
Grilled Skirt Steak
Skirt steak takes no time to grill, either on an outdoor grill or on the stove in a grill pan. My skirt steak finished cooking in 4-5 minutes on a grill pan for medium rare. However, they were thin pieces of meat. Depending on the thickness of your skirt steak and how much you want your steak to cook, it could take a minute less or a couple of minutes longer. If you have never cooked skirt steak before, start with the recommended time in the recipe and test it to see how done it is. Skirt steak tastes better when it is rare to medium rare and because my pieces were very thin, probably should cook them for less time. Additionally, it is important to rest the steaks for 10 minutes before you slice them. This way the juices will soak into your steak and not flow all over your cutting board.
Mix it up
Now, I am using grilled skirt steak to make sandwiches, but this steak makes an easy weeknight dinner as well. Last night we ate it for dinner with a green salad and devoured it. We liked it so much, we could not stop picking at it. Both of us repeatedly commented, “I’ll just have one more sliver please.” Eventually, we had to remove the grilled skirt steak from the table before we ate the whole thing.
Grilled skirt steak with mojo de ajo makes the perfect steak taco. Actually this is how I first became acquainted with the garlic sauce in the cookbook Taco.
Make fajitas with grilled skirt steak with mojo de ajo and poblano rajas, which is sautéed strips of poblano chilies and white onions. Get the recipe from my poblano chili cream sauce. This creamy poblano sauce will also taste great with grilled skirt steak.
Make a grilled skirt steak salad with arugula, avocado, oranges and baby radishes. Drizzle some of the mojo de ajo on the steak and dress with a citrus vinaigrette. My favorite is a combination of orange juice and lemon juice with a little honey, a touch of Dijon mustard, black pepper, extra virgin olive oil, and finished with fresh herbs like mint or basil..
Grilled Skirt Steak with Mojo de Ajo
Add some mojo de ajo in the mayonnaise for your sandwiches for extra flavor.
- 1 ½ lb skirt steak
- Kosher Salt
- 1/3 cup oil from Mojo de Ajo get recipe from the link in the summary
- Garnish with the garlic and minced tomato from the Mojo de Ajo
Place the skirt steak in a baking dish just large enough to hold the skirt steak in an even layer. Sprinkle the skirt steak with Kosher Salt on both sides, about ½ teaspoon total, possibly a pinch more.
Separate the oil from the solids of the Mojo de Ajo and pour about 1/3 cup over the skirt steak. Turn the steaks over and rub them with the oil to get and even coating. Cover the pan with plastic wrap and let the skirt steaks rest for 30 minutes at room temperature.
Prepare your grill. Oil the grill once the coals are in place.
Place the skirts steaks on a 45° angle over the grill and sear for 2 minutes. Rotate the steaks towards the opposite 45° angle and grill for one minute. Turn the skirt steaks over and repeat on the other side. If you have a thicker piece of skirt steak try 4 minutes side. The steaks could be done anywhere from 5-8 minutes depending on how thick they are.
Remove the skirt steaks from the grill and let it rest for 15 minutes on a cutting board.
Slice across the grain in thin slices and serve garnished with the minced garlic and tomatoes from the Mojo de Ajo.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
We are a family of shrimp and pizza lovers and came up with a great way to combine the two, shrimp pizza. Shrimp is an unexpected pizza topping but it works, especially paired with basil pesto and thinly sliced asparagus. Additionally, this pizza recipe was a great way to sneak in some extra vegetables into my vegetable leery children.
Pizza night started as a family tradition when my husband began baking bread and learning about making sour dough starter. It was his weekend night thing to do with our sons. His pizzas spoiled us forever for once you taste good quality homemade pizza dough and pizza it is hard to go back to the usual.
Even though Joe is still baking bread with a starter, we took a break from making pizza on a weekly basis because it is just the two of us living at home. However. I want to change that because homemade pizza not only tastes incredible, but it is fun to do. I find whenever we make pizza for a crowd, our guests, either friends or family, love pitching in or watching the pizzas being made. Everyone hangs out in the kitchen and it is just one big happy, loving mess.
Pizza Dough for Shrimp Pizza
I do not have a dough recipe prepared for my shrimp pizza. I am still developing my pizza dough recipe and testing others to find an easy recipe with a little sour flavor and gets nice and crispy. Plus, my husband’s recipe is in the family archives and needs extra time to re-develop.
If you want to try your hand at making pizza try, Jim Lahey’s No Knead Pizza Dough. Although you need to make this at least a day in advance, it is relatively easy to make. I tested this recipe a couple of times and found it reliable, light crust with some crisp crunch. It shapes nicely and cooks up evenly.
Fortunately, it is easy to purchase pizza dough either at your favorite grocery store or a local pizza parlor. Some pizza parlors sell their pizza dough, so it is worth asking. We have a local family market that makes pizza and sells fresh pizza dough which is great for last minute homemade pizza cravings.
Special Equipment for Making Shrimp Pizza or any Pizza
If you are going to start making pizza, even if you use store-bought pizza dough, there are a couple of pieces of equipment that make pizza making easier. First, if you can only buy one item, I recommend buying a pizza peel. With a peel in hand, sliding a freshly prepared pizza onto a pizza stone or pizza steel is a breeze. Without one, you need a baking sheet, like a large cookie sheet or rimmed sheet pan and prepare the pizza directly on the pan.
Also, get a long-handled and wide spatula, like ones used for outdoor grilling. They help to safely slide the pizza around in the oven and onto the pizza peel. We have two spatulas, one being so old we can’t bear to throw it away. It is the perfect size and shape for bread and pizza baking, so we tape it up with aluminum tape to secure it. It still works, and we have yet to find a good replacement. Unfortunately, they just don’t make this shape and size any more.
Bench scrapers are nice to divide the dough in half, or scrape the dough out of the bowl, but they are not necessary.
However, if you want to get serious about making pizza, investing in a baking stone or baking steel is worth it. I also use mine when I bake pies, tarts and galettes. If they are too expensive, place a rimmed baking sheet pan upside down in the oven when you are preheating it. The surface will get very hot and do a similar job as the baking stone or steel does. Place a baking pan with the pizza on top of the upside down sheet pan, the large hot surface area helps crisp up your pizza crust and even browning on the bottom crust.
Pesto Shrimp Pizza
To make Pesto Shrimp Pizza, use my basil pesto recipe and smear a few table spoons of pesto over the surface of the pizza. You can make the pesto with or without the cheese as both options taste great.
I lightly season the peeled shrimp with Kosher salt, ground garlic and red pepper flakes. Because there is no acid added to the shrimp, the shrimp can marinate in the seasoning without getting mealy and starting to cook. I prefer granulated garlic because minced fresh garlic easily burns when cooked under such hot temperatures. Burnt garlic gets very bitter and I do not want that flavor dominating the pesto and the shrimp.
Honesty, the most difficult thing to do is slice the asparagus spears into thin strips. Feel free to cut them any way you prefer. I like my pizza vegetables to easily bite into without pulling off half the toppings or the whole thing at once. With the asparagus sliced thin they cook up quickly and are easy to bite into. You may also want to cut the asparagus sliced in half across the middle depending on how big your pizza is.
Once the pizza is baked, squeeze lemon juice over the top and add some Romano cheese and other garnishes. My pickled red onions add a nice touch to this pizza as well.
This recipe makes one 10-inch (25.5 cm) pizza, which if you follow Jim Lahey’s pizza dough recipe is one of the four dough balls from his recipe, about 7 oz (350 g) each. A 10-inch (25/5 cm) pie is a reasonable size for two normal persons, athletes and teenage boys count this pizza size as one serving.
Most pizza dough you buy in the store is larger and usually makes around a 12-inch (30.5 cm) or larger pizza. If you are using a store-bought dough, you will need to increase the toppings accordingly. Though, that is the beauty of homemade pizza, the only thing you must pay attention to exact measurements is for making the dough, everything else is easily adjusted to suit your style.
Enjoy your homemade pizza and please share your photos with me on my Facebook page or Instagram @lemonthymeandgigner.
Pesto Shrimp Pizza
Pizza night in a lot of fun, especially when you make one with shrimp and pesto. Extra vegetables, like thinly sliced asparagus and chopped marinated artichoke hearts add textural contrast and flavor to the pesto and the shrimp. Makes on 10 inch (25.5 cm) pizza
Most store bough pizza dough makes a larger pizza pie, about 12 inches, 30.5 cm. Adjust the ingredients accordingly, so you have a nice sample of shrimp and vegetables and an even coating of pesto.
- Pizza Dough about 7 oz (200 g) for a 10 inch (25.5 cm) pizza see blog post for recommendations
- Basil Pesto sauce 3 TB (35 g) depending on size of pizza
- 9 large shrimp about 5-6 oz (150 - 175 g)
- 2 TB divided Extra virgin olive oil
- ¼ tsp Kosher salt
- ¼ tsp ground garlic
- Pinch of red pepper flakes.
- 6 asparagus spears
- 2 marinated artichoke hearts in oil
- Garnish with juice of half of lemon grated cheese, pickled red onion (optional), and fresh ground black pepper
Prepare the toppings
If using, follow the instructions for preheating your pizza stone or pizza steel. Preheat the oven at 500°F/ 250° C / Gas Mark 8 for one hour before baking the pizza.
Take the pizza dough out of the refrigerator 1 hour before baking. Let is rest on the counter in the container.
While the oven is preheating, prep the ingredients. Clean the shrimp and remove the shells and vein. Add the shrimp to a bowl then mix in a shy tablespoon of extra virgin olive oil, Kosher salt, ground dried garlic and red pepper flakes. Mix until the seasonings are well incorporated. Cover the bowl with plastic wrap and place in the refrigerator.
Trim off the tough ends of each asparagus spear, about an inch and half from the bottom. Slice each spear lengthwise in half, then cut each half in half lengthwise. Place the asparagus on a plate and drizzle a light coating of olive oil , shy tablespoon, and a pinch of Kosher Salt over the asparagus and toss with our hands until the oil and salt are well incorporated. Set aside.
Cut the artichoke heart wedges, in half lengthwise and rough chop. Set aside.
Assemble the pizza
Sprinkle your pizza peel with flour and set aside. Or, if you do not own a pizza peel place a piece of parchment paper on a large rimmed baking sheet, large enough to hold a 10-inch (25.5 cm) pizza. Lightly spray the parchment paper with oil spray.
Shape the dough. Sprinkle flour over your work surface so the dough does not stick and flour your hands. Pour out the dough and press down on the pizza dough with your fingertips to flatten and shape it into a circle. Drape the dough over the tops of both hands and stretch and shape the dough using gravity and your thumbs until the dough is about 10-inches (25.5 cm) in diameter. Don’t pull the dough but use both your thumbs to stretch out from the edge, not the center, and rotate the dough in a circle.
Drape the pizza dough on your prepared peel or pan, slide the peel back and forth to make sure the dough does not stick to the peel.
Spread the pesto evenly around the pizza leaving about an inch (2.5 cm) border. Sprinkle the asparagus evenly over the pizza, then the shrimp and finally add the artichoke hearts. While you are adding the toppings, repeat the slide test making sure the pizza dough is not sticking to the peel with the extra weight.
Bring the peel over the oven and insert the peel towards the back of the baking steel or stone. Encourage the pizza to slide off the peel and onto your pizza stone or steel, by moving the peel back and forth until you can slide the peel out while the pizza slides off. Bake for 6 minutes or until the shrimp is cooked and the crust is golden brown. Optional, half way through the baking turn the pizza around, front to back for even browning. The BBQ spatulas are perfect for this job. Always be careful not to touch the baking stone or steel. They are seriously hot, and you can get a nasty burn.
Remove the pizza from the oven by using long BBQ spatula, careful not to touch the steel or stone, and slide it onto the pizza peel.
Slide the pizza onto a metal serving platter or cutting board. Squeeze the lemon juice over the pizza then lightly sprinkle grated Romano cheese. Scatter a few slices of pickled red onion and grind fresh black pepper over the pizza. Cut into equal size wedges and serve immediately.
Most store bough pizza dough makes a larger pizza pie, about 12 inches, 30.5 cm. Adjust the ingredients accordingly so you have a nice sample of shrimp and vegetables and an even coating of pesto.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.