Every once in a while I like to shake things up in the kitchen, testing out a new take on an old favorite. In this case, steak. We are red meat eaters in my household, although we’ve cut back to once a week or once every other week.
Usually it’s a filet or flank steak but this recipe from Everyday Food’s Sarah Carey encouraged me to try something new: skirt steak.
Skirt steak is a lean, flavorful cut of meat that holds its own against a bold marinade. This cilantro buttermilk marinade is easily a new household favorite, and as you can see in Sarah’s video, it comes together in a flash. Now the only question that remains is what to do with that leftover buttermilk? Maybe these gluten-free buttermilk biscuits. Hmmm…
- 1 cup buttermilk
- 1 bunch cilantro
- 1 teaspoon coriander seed
- ½ teaspoon curry powder
- 3 scallions
- 1 pound skirt steak
- Salt and pepper
- Add the buttermilk, cilantro, spices and scallions to a blender and puree until combined. Season with salt and pepper to taste. Set aside a ½ cup of the marinade for dipping.
- Place the steak into a plastic bag or sealable bowl and pour the rest of the marinade over the steak. Refrigerate for 30-60 minutes.
- Heat a cast iron grill pan over high heat for 6-8 minutes, until piping hot. Remove the steak from the marinade and pat dry. Grill steak 2-4 minutes per side until medium rare.
- Rest the steak on a cutting board for 10 minutes before slicing. Serve with reserved marinade.