Chef Pam Smith Mocha chili spiced Aussie grassfed skirt steak
- Prep 15Min
- Cook 20Min
- Style Grill
- Meat Beef
- Cut Flank
- Serves 6
This grassfed skirt steak features aSummer Cherry Chipotle Salsa over Salad of Tender Baby Kale, Grilled Sweet Corn, Avocado and Apple Cherry Slaw
Ingredients
For the mocha chili rub:
½ cup chipotle chili powder
¼ cup unsweetened dark cocoa powder
1 Tbs. smoked paprika
2 Tbs. turbinado cane sugar
2 Tbs. espresso powder
1 Tbs. cumin
½ Tbs. cumin
1/2 Tbs. kosher salt
For the summer chipotle cherry salsa:
2 cups cherries, pitted and chopped
½ cup red onion, finely diced
1 Tbs. chipotle pepper in adobo (from can), chopped
¼ cup fresh cilantro, minced
3 Tbs. fresh lime juice
1 tsp. creole seasoning, or kosher salt and black pepper to taste
For the apply cherry slaw:
1 Thinly sliced into matchsticks Gala apple
1 Thinly sliced Red pepper
1 Thinly sliced Celery stalk
2 Tbs. dried cherries
10 fresh cilantro leaves
¼ cup white wine balsamic vinegar
½ juiced lime
1 tsp. honey, if needed
½ small mild jalapeno, stemmed, seeded and minced
¼ tsp. celery seed
1 Tbs. dijon mustard
1 tsp. creole seasoning
2 Tbs. extra-virgin olive oil
For the steaks:
4 six-ounce Aussie grass-fed skirt steaks
4 Tbs. Mocha Chili Rub
Apple Cherry Slaw
6 cups baby kale
2 ears of corn, grilled and cut off cob
1 avocado peeled, pitted and diced
¼ medium red onion, thinly sliced
Summer Cherry Chipotle Salsa
2 tbs. toasted pumpkin seeds
½ cup crumbled feta cheese
Cilantro microgreens or chopped fresh cilantro leaves
1 Lime, halved and grilled
Preparation
For the mocha chili rub: Mix together all ingredients and store in airtight container
For the summer chipotle cherry salsa: Mix together all ingredients and refrigerate to let flavors marry. Adjust seasoning as needed with additional lime and seasoning to taste.
For the apply cherry slaw: In a large bowl, mix together the apple, red pepper, celery, cherries and cilantro leaves. In a medium bowl, whisk together the balsamic vinegar, lime juice, honey, mustard, minced pepper, celery seed and creole seasoning. Drizzle in the olive oil while whisking to emulsify, then pour the dressing over the apple mixture and gently toss to coat. Set aside until ready to serve.
For the steak: Prepare grill. Rub skirt steaks with Mocha Chili Rub. Grill until desired temperature and let rest for 7-10 minutes.
To serve: Toss prepared Apple Cherry Slaw with baby kale, corn, avocado and red onion, and divide onto 4 plates. Place grilled skirt steak on the mixture and top with a spoonful of Summer Cherry Salsa. Sprinkle with pepitas, feta and cilantro. Garnish plate with grilled lime.
