Grilled Skirt Steak with Mojo de Ajo. What to feed the Groomsmen Part Two
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.
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