Harissa-Rubbed Grilled Skirt Steak with Orange-Fennel Relish
The fiery complexity of harissa and the cooling flavors of this relish work perfectly with rich skirt steak.
Serves: Serves 4
- 21/2lb (1kg) trimmed skirt steak, cut into 4 pieces
- Kosher salt and freshly cracked black pepper
- 1 fennel bulb, trimmed, cored, and finely sliced
- 1 large orange
- 2 tablespoons red wine vinegar
- 2 tablespoons roughly chopped fresh mint
- Kosher salt and freshly cracked black pepper to taste
- 1/4 cup olive oil
- 1/4 cup red pepper flakes (or crushed dried red chiles of your choice)
- 2 tablespoons freshly cracked coriander seeds, toasted (see Mustard-glazed pork tenderloin with date-sage relish), or substitute 1 tablespoon ground coriander
- 2 tablespoons cumin seed
- 1 tablespoon fennel seed
- 1 tablespoon minced fresh garlic
- Build a multilevel fire in your grill (see Multilevel charcoal fire). When the coals are all ignited, the fire has died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- Make the relish: On the stove top, bring a pan of salted water to a boil. Add the fennel and cook for 2 minutes. Drain well, and allow it to cool. Peel the orange with a sharp knife, removing all the white pith. Working over a bowl to catch the juice, cut between the section membranes and remove each orange section whole, discarding the seeds. Put the orange segments in another bowl. Measure 2 tablespoons of the juice, and add it to the orange segments, along with the blanched fennel, vinegar, mint, and salt and pepper. Mix well and set aside.
- Make the harissa: Mash the oil, pepper flakes or chiles, coriander, cumin, fennel seed, and garlic into a paste. Dry the steaks well with paper towels, season them generously with salt and pepper, then rub the paste on both sides.
- When the fire is ready, put the steaks on the grill over the hottest coals and sear them well on one side (about 4 minutes). Turn the steaks and continue to cook until done to your liking (4-5 minutes more for medium-rare). To check for doneness, poke each steak with your finger to test its firmness (see The "hand method"). If you're unsure, make a cut in the thickest part of one steak; it should be slightly less done than you like. Transfer the steaks to a cutting board, cover loosely with foil, and allow them to rest for 5 minutes.
- Thinly slice the steaks on the bias across the grain and serve, with the relish on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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