Another recipe from the Lobel Brothers’ cookbook:
Tortilla-Wrapped Round Steak
- 1 1/2 pounds skirt steak, trimmed about 1 1/2 inches thick
- 1 recipe Toasted Cumin Marinade *
- Vegetable oil cooking spray
- 1 large white onion, cut about 1/2 inch thick
- 2 to 3 tablespoons Canola oil
- Coarsely ground black pepper to taste
- Twelve 7 inch flour tortillas
- Chopped tomatoes
- Chopped pickled jalapeno peppers
- chopped cilantro or flat- leaf parsley
- Baja-style tomato salsa * (optional)
- Put the steak in a glass or ceramic dish and add the marinade, turning the steaks several times to coat. Cover and refrigerate for 4 to 8 hours.
- Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coats should be moderately hot to hot.
- Lift the steak from the marinade, letting the marinade drip back into the dish. Grill the meat for 8 minutes, brushing several times with the marinade during the first 5 minutesof grilling. (The oil in the marinade may cause flare-ups). Turn and grill for 8 to 10 minutes longer until medium-rare, or until it reaches desired degree of doneness. Let the meat rest for a few minutes.
- Place the onion slices near the outside of the grillaway from the most intense heat, brush with oil, and sprinkle with the pepper. Turn once or twice, brushing with more oil, and grill for 8 to 10 minutes, or until the onions are lightly browned and tender. While they cook, wrap the tortillas in foil, place the packet on the outside edge of the grill, and let the tortillas warm while the steak and onions are cooking.
- Slice the steak into strips and separate the onions into rings. Arrange the steak, onions, chopped tomatoes, and jalapenos in the tortillas and wrap into a sandwich. Garnish with cilantro and top with salsa, if desired.
* Toasted Cumin Marinade
Makes about 1 1/2 cups
Toasting spices enhances their flavors and this marinade, which combines some of the classic flavors of Asia, is wonderful with chicken, beef, you name it.
- 1 cup Canola oil
- 1/2 cup fresh lime or lemon juice
- 1 teaspoon toasted cumin seeds (see Note)
- 2 cloves garlic, chopped
- 2 tablespoons chopped cilantro
- Salt and freshly ground pepper to taste
Whisk together all the ingredients in a glass or ceramic bowl until blended. Adjust the seasonings. Use according to the recipe, or cover and refrigerate for as long as 2 days.
Note: To toast the cumin seeds, spread them in a dry skillet and toast them over medium heat, shaking the pan to prevent scorching, for 4 to 5 minutes, or until fragrant. Transfer the seeds to a plate to cool and stop the cooking.
* Baja-Style Tomato Salsa
Makes about 2 cups
This type of salsa, made with fresh with chopped tomatoes, bell peppers, and herbs, is a classic salsa fresca – which means it’s not cooked. Serve this with just about any meat or poultry. We especially like it on burgers.
- 1 pound tomatoes, chopped
- 2 yellow or red bell peppers, seeded and chopped
- 1 cup cooked corn kernels (see Note)
- 3 scallions, finely chopped
- 2 jalapeno or Serrano chillies, seeded and chopped
- 1 large clove garlic, minced
- 3 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 2 teaspoons cider vinegar
- 1/2 teaspoon salt, or to taste
Combine the tomatoes, peppers, corn, scallions, chillies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend. Serve or cover and refrigeratefor several hours. Let the salsa come to room temperature before serving.
Note: You can use frozen corn kernels, cooked and cooled. For better flavor, use leftover boiled summer corn, or best yet, grill a few ears over hot coals or roast them in a very hot oven (400 F.) until the huskes blacken, which will take about 15 minutes and require turning several times. Let the corn cool and then slice the kernels from the cobs.
Enjoy, gentle reader, enjoy!!!