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Skirt steak is a favorite dish to usher in the cooler months of fall. Serve with an arugula salad to complement the richness of this bistro cut. A simple, yet delicious food & wine pairing recipe for Jordan Cabernet Sauvignon.
3 pounds skirt steak
½ cup dry rub
1 tsp Grey Sea Salt or Maldon Salt to finish
3 Tbsp garlic powder
3 Tbsp onion powder
4 Tbsp ancho chili powder
6 Tbsp kosher salt
3 Tbsp Chinese dried mustard (Coleman’s may be substituted)
4 Tbsp demerara sugar (Turbinado or Sugar in the Raw may be substituted)
1 Tbsp ground cumin
5 Tbsp smoked paprika
2 Tbsp black peppercorns
2 Tbsp coriander
2 pounds fingerling potatoes
4 sprigs fresh thyme
4 sprigs fresh marjoram
sea salt and freshly ground black pepper to taste
2 pints arugula, stemmed, washed and dried
1 shallot, finely sliced
2 Tbsp lemon juice, freshly squeezed
To make the dry rub, combine all ingredients and pulse in a spice or coffee grinder. Store in a mason jar or airtight container and keep in the pantry for up to one month.
One hour prior to grilling, brush steaks with ¼ cup Jordan Extra Virgin Olive Oil and dust with the dry rub (rubbing is not necessary). Cover with plastic wrap and allow steaks to come to room temperature.
Preheat oven to 400 degrees. Slice potatoes lengthwise and toss with 4 tablespoons olive oil, thyme, marjoram, salt and pepper. On a baking sheet arrange potatoes cut side up and roast until “paring knife tender” (approximately 20-25 minutes). Remove from oven and keep warm.
Preheat grill to medium high and lightly oil. Grill steaks for a total of six to seven minutes turning once. Remove steaks from grill, tent with foil and allow to rest for six minutes.
Toss arugula, shallot and lemon juice. Arrange on a platter and top with roasted potatoes and skirt steak sliced on the bias. Finish with Grey Sea Salt or Maldon Salt.
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