| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
July 1994 |
1 |
servings |
INGREDIENTS
|
|
A; (3/4- to 1-pound) |
|
|
; skirt steak, |
|
|
; trimmed |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Ground cumin |
| 1 |
lg |
Garlic clove; minced and mashed |
|
|
; to a paste with 1 |
|
|
; teaspooncoarse salt |
| 2 |
ts |
Worcestershire sauce |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Freshly ground black pepper |
| 1/4 |
ts |
Allspice |
| 1 |
tb |
Vegetable oil |
|
|
Flour tortillas; warmed, as an |
|
|
; accompaniment |
INSTRUCTIONS
Prepare grill if using.
Cut steak into large pieces to fit on a grill or in a ridged grill pan.
In a small bowl stir together chili powder, cumin, garlic paste,
Worcestershire sauce, sugar, pepper, allspice, and oil and rub all over
meat. Marinate meat in a resealable plastic bag, chilled, 20 minutes.
Grill steak on a well-oiled rack set about 4 inches over glowing coals or
in hot well-seasoned ridged grill pan over moderately high heat 3 to 5
minutes on each side, or until just springy to touch, for medium-rare meat.
Let steak stand on a cutting board 5 minutes and cut across grain on the
diagonal into thin slices.
Serve steak with tortillas.
Serves 2 generously.
Gourmet July 1994
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