simply grilled skirt steak served with spicy romesco sauce, a cold salad of yogurt-marinated cucumbers, and grilled flatbread
¼ oz dried ancho chiles
1 lb roma tomatoes
1 lb red bell peppers, halved + stemmed
¼ cup olive oil
6 cloves garlic, smashed
2 oz fresh bread, torn (sourdough, baguette, etc.)
2 oz sliced almonds
¼ cup red wine vinegar
½ cup packed parsley leaves
¼ cup greek yogurt
1 tbsp white wine vinegar
1 lb cucumbers, diced
2 scallions, thinly sliced
1 tbsp chopped fresh dill
freshly cracked black pepper
1 ½ lbs skirt steak
4–6 small flatbreads (or pita)
Heat the grill over high heat. Place the dried ancho chiles in a small bowl and cover with hot water. Let soak for 30 minutes to soften.
Coat the tomatoes and halved red peppers with a drizzle of vegetable oil and a pinch of salt. Char over the hottest part of the grill for 2-3 minutes until slightly blackened on all sides. Transfer to medium-high heat, cover the grill, and cook for 8-12 more minutes until tender. Place in a bowl and cover to steam for a few minutes. Once cool enough to handle, peel the skins off the tomatoes and peppers. Rough chop them and add them to a food processor.
Drain the chiles, dry them off, and roughly chop them. Heat a large skillet over medium-high heat on the grill. Add the olive oil, chiles, smashed garlic, torn bread, and almonds. Toast for 2-3 minutes, stirring often, until golden and fragrant. Allow to cool. Add this mixture to the food processor, along with all of the olive oil left in the skillet.
Add the red wine vinegar and parsley. Pulse the mixture until smooth. Taste and adjust the seasoning if needed.
Heat the grill over high heat. Combine the greek yogurt, white wine vinegar, and 2 tablespoons of olive oil in a medium bowl. Whisk until smooth. Add the cucumber, scallions, and dill. Stir well. Season with a pinch of salt and freshly cracked black pepper to taste. Let sit until ready to serve.
Bring the skirt steak out to room temperature for about 15 minutes. Coat with a generous drizzle of olive oil and season really well with salt & freshly cracked black pepper. Grill the skirt steak for about 2-3 minutes on each side, or until cooked to your desired temperature. Transfer the steak to a cutting board, cover with foil, and let rest for about 5 minutes.
Meanwhile, brush the flatbreads with olive oil on both sides and quickly grilled until charred and crisp. Cut the flatbread into pieces.
Thinly slice the skirt steak against the grain. Serve with the romesco sauce (recipe above), yogurt-marinated cucumbers, and grilled flatbread alongside.