SKIRT STEAK WITH SPICY GREEN SALSA

Skirt Steak with Spicy Green Salsa image

Yield Serves 4

Number Of Ingredients 20

Previous Next

5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Coarse salt and fresh ground pepper
1 1/2 pounds skirt steak
2 teaspoons olive oil, plus more for grates
Spicy Green Salsa
1/2 cup fresh cilantro leaves, chopped
1 tablespoon minced pickled jalapeño chiles
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon coarse salt
(makes 1/3 cup)
Potato Salad with Sour Cream and Scallions
2 pounds white new potatoes, quartered and cut into 3/4-inch chunks Coarse salt and fresh ground pepper
3/4 cup reduced-fat sour cream
1/4 cup light mayonnaise
1/2 cup thinly sliced scallions, plus more for garnish (optional)
4 slices bacon, cooked and crumbled, for garnish (optional)
(serves 4)

Steps:

In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
Heat a grill to high; lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.
Spicy Green Salsa
Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
Potato Salad with Sour Cream and Scallions
In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.