Skirt Steak with Tomato Salad

One of my wife’s favorite summer evening pleasures is to picnic at Magnuson Park with a view of Mt. Rainier beyond the lake. A short drive from our house, the park is our extended back yard. As the cook in the family, I always try to plan meals that are both easily portable and still delicious at room temperature. Recently, we enjoyed this recipe with friends. With a glass (or two) of slightly chilled Syrah and good conversation, it was a perfect late summer meal.

1/4 cup raw horseradish
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon celery seeds
1/4 cup plus 2 tablespoons canola oil
2 pounds tomatoes, chopped
2 celery ribs, sliced, plus 1/4 cup leaves
1/3 cup sour cream
1 pound skirt steak, in 2 pieces
Freshly ground black pepper
Coarse sea salt

In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil; season with salt. Add the tomatoes and celery ribs and leaves, salt and pepper, then toss.

In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.

Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

This recipe was taken from Food & Wine magazine.

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