Chef notes
This is an everyday steak found in diners, as well as Jewish American restaurants and homes. It is a New York City classic that flaunts a ton of flavor. We like to serve this steak at Mischa with schmaltzy home fries garnished with gribenes. It's also great with mushrooms or even a simple salad.
Technique tip: We prefer to cook these steaks in a cast-iron skillet, but a grill works great too.
Swap option: This marinade can be made well in advance and will keep in your refrigerator for two weeks. It goes great on pork, chicken and fish as well.
Ingredients
- 8 ounces roasted red bell peppers, seeded and peeled
- 8 cloves garlic, peeled
- 3 tablespoons smoked paprika
- 3 tablespoons coriander seed
- 3 tablespoons salt
- 1/8 cup Worcestershire sauce
- 1/8 cup maple syrup
- 4 (6- to 8-ounce) pieces skirt steak, peeled and trimmed
- vegetable oil, as needed
- coarse sea salt and freshly ground black pepper, as needed
Preparation
For the marinade:
Combine all the ingredients in a food processor or blender. Process into a coarse puree.
For the steak:
1.Rub each piece of steak liberally with the steak marinade.
2.Place a large cast-iron skillet over high heat.
3.Pour some vegetable oil in the skillet about 1/4-inch deep. Once the oil is almost smoking, carefully place the steaks into the skillet. Leave the steaks to cook undisturbed for about 5 minutes. Carefully turn the steaks over using tongs. Cook for another 2 minutes.
4.Transfer the steaks to a plate to rest for 4 minutes. Season with salt and pepper, to taste.
5.Slice each piece of steak into 2 to 3 slices against the grain.
