Skirt Steak with Kim Chee
Prep: 5 minutes
Cook: 15 minutes
This recipe is courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food.
Johnson says that kim chee, a Korean garlicky pickled Napa cabbage, is an excellent counterpart to the rich flavor of the beef. At the Blue Room, he serves it with grilled skirt steak, gingery brown rice, and mustard greens. While Johnson makes his own kim chee, you can use commercial product which you can find in Asian grocery stores.
1 lb Niman Ranch skirt steak, peeled and trimmed of excess fat
2 tbsp spice rub (see below)
1 c kim chee
1 tbsp ground coriander
2 tbsp ground ginger
1 tsp ground Szechuan peppercorns
1 tsp ground black pepper
1 tbsp kosher salt
- Rub the skirt steak with the mixed spices and brush with a teaspoon of vegetable oil.
- Grill over a medium-hot fire until medium-rare to medium. Undercooked skirt steak is not very appetizing.
- Remove from the grill and allow the meat to rest for two minutes while you portion some kim chee and lime wedges on a serving platter.
- Slice the steak across the grain and serve immediately.