A butcher here on the coast told me recently that skirt steak was only of interest in the summer when folks used their BBQs, so they didn’t stock it right now. I mean really…we don’t live in the middle of Montana where temperatures are in the negative double digits in the winter! Can you imagine anything more ridiculous? Unless it’s pouring rain outside, BBQ weather on the California coast is 12 months of the year.
Consequently, the skirt steak didn’t come from our local market here on the coast. I purchased a couple from my favorite butcher in Oakland and froze them on my return to Fort Bragg.
Now tomatoes are a different matter. Nothing compares with summer sun-ripened tomatoes. Cherry tomatoes have to stand in during the cooler months and they could use some doctoring. I would serve this tomato salad with any grilled or roasted meat. In the summer it would be fun to use cherry tomatoes of different colors.
Skirt steak cooks very quickly, it took longer to heat the BBQ grill. It also has different thicknesses, so everyone can have their favorite degree of doneness. Make the cherry tomato salad ahead, it will only improve from sitting at room temperature for a few hours. You can add the arugula (or basil if you are lucky enough to have it) at the last minute.
- For the marinade –
- 1/2 cup of balsamic vinegar
- 1/4 cup of olive oil
- 2 cloves of garlic, grated
- 1 tablespoon of fresh herbs, such as a combination of rosemary, basil, and sage – finely chopped
- For the steak –
- 3 pounds of a skirt or hanger steak
- 1 basket of cherry tomatoes, halved
- 1 red chili pepper, thinly sliced (I used 1/2 since one person is sensitive to heat)
- 1 tablespoon of balsamic vinegar
- 1 garlic clove grated
- 2 tablespoons of olive oil
- 1 bunch of basil or arugula
- Whisk the marinade ingredients in a 1-gallon plastic bag or a bowl.
- Cut the steak into manageable pieces.
- Season the steak with salt and pepper and pour the marinade over it. Marinate overnight.
- Make the tomato salad by tossing the tomatoes with the salt and the chili pepper. Stir in the vinegar, garlic, and olive oil. Set aside until the steak is grilled.
- Grill the steak over high heat for a few minutes on each side, and let it rest for 10 minutes.
- Toss the tomatoes with the basil or arugula.
- Cut the steak into manageable pieces, and scatter the tomato salad on top.
This recipe came from Malibu Farm Cookbook, Recipes from the California Coast by Helene Henderson.