Skirt Steak with Spicy Green Salsa
- 5 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- Coarse salt and fresh ground pepper
- 1 1/2 pounds skirt steak
- 2 teaspoons olive oil, plus more for grates
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon minced pickled jalapeno chiles
- 3 tablespoons olive oil
- 1 teaspoon red-wine vinegar
- 1/8 teaspoon coarse salt
- (makes 1/3 cup)
- 2 pounds white new potatoes, quartered and cut into 3/4-inch chunks Coarse salt and fresh ground pepper
- 3/4 cup reduced-fat sour cream
- 1/4 cup light mayonnaise
- 1/2 cup thinly sliced scallions, plus more for garnish (optional)
- 4 slices bacon, cooked and crumbled, for garnish (optional)
- (serves 4)
- In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Sprinkle the mixture over the steak; drizzle with oil.
- Let stand, turning to coat evenly with oil halfway through, for 10 minutes.
- Heat a grill to high; lightly oil the grates.
- Place the steak on the grill (fold thin end over so steak is an even thickness); cover.
- Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.
- Combine all ingredients with 1 tablespoon water in a small bowl.
- The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.
- In a large pot, cover the potatoes with salted water.
- Bring to a boil; reduce the heat.
- Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes.
- Drain well.
- Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine.
- Season with salt and pepper.
- Cover; refrigerate at least 1 hour and up to 1 day.
- To serve, season the salad again with salt and pepper; fold in the scallions.
- Garnish with the bacon and more scallions, if desired.
chili powder, ground cumin, oregano, salt, skirt steak, olive oil, fresh cilantro, jalapeno chiles, olive oil, redwine vinegar, coarse salt, white new potatoes, sour cream, light mayonnaise, scallions, bacon
Taken from www.epicurious.com/recipes/food/views/skirt-steak-with-spicy-green-salsa-383235 (may not work)