Cider Marinated Skirt Steak with Roasted Tomatillo Salsa
Cider Marinated Skirt Steak with Roasted Tomatillo Salsa
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2 cups apple cider
- 1 clove garlic, sliced
- 2 tablespoon Fustini's Michigan Apple balsamic vinegar
- 1 cinnamon stick
- 2 whole cloves
- 2 skirt steak, trimmed of silver skin
- 15 tomatillo, hulled, washed and cut in half
- 1-2 jalapenos
- 3-4 garlic cloves
- 1/2 Granny Smith apple, peeled, cored and quartered
- 1 small onion, sliced
- 1 tablespoon Fustini's Delicate SELECT olive oil
- juice of 1 lime
- 1 tablespoon apple cider
- 1 teaspoon Fustini's Persian Lime olive oil
- 3 tablespoon cilantro
- salt and pepper
Directions
- Place cider in pot and bring to simmer. Simmer until reduced by one third. Add garlic, vinegar, cinnamon stick and cloves and turn heat off. Let steep 30 minutes, then chill 2 hours. Place steak into cider and marinate overnight. Prepare a hot grill. Grill steak to desired temperature. Let rest 5 minutes then slice against grain on bias and serve with Roasted Tomatillo Salsa.
- Preheat oven to 400 degrees. Place tomatillo, jalapeno, garlic, apple and onion in large bowl and drizzle with oil. Toss to coat and spread in single layer on sheet pan. Bake in hot oven until all are roasted brown and soft. Remove from oven and let cool. Scrape into blender and add the rest of the ingredients. Process until smooth. Season with salt and pepper and serve.
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