Friday, May 22, 2009

Skirt Steak on Grilled Flatbread with Corn and Bean Salsa

(6 servings)

One and one-half lb. Skirt steak (may substitute flank steak)


1 tsp. Cumin

One-half tsp. Salt

One-half tsp. Pepper

Mix cumin, salt and pepper. Sprinkle evenly over back and front sides and rub into meat.


1 T dried Italian herbs

2 T chopped fresh cilantro

Zest and juice from one lime

2 T Worcestershire sauce

One-half tsp. Salt

One-half tsp. Pepper

1 tsp. Cumin

3 T extra virgin olive oil

Mix marinade ingredients. Place rubbed skirt steak in ziplock bag, pour in marinade, turn to coat meat. Seal bag and place in refrigerator for 4 hours, or overnight.

Remove meat from marinade, and grill over medium heat for 2-3 minutes per side (medium rare), or to desired doneness. Place meat on platter and cover until cooled. Slice thinly across the grain. Place meat in another ziplock bag and pour any juices from platter over meat. Refrigerate if not using right away (can be made the day before or earlier in the day).

Corn and Bean Salsa

1 (15oz.) can black beans

1 (15 oz.) can sweet corn kernels

One-half cup chopped red onion

2 T chopped fresh cilantro

Zest and juice of one lime

One-half tsp. Salt, pepper and cumin

2 tsp. Worcestershire sauce

1 T extra virgin olive oil

Rinse and drain beans and corn. Add onions. Mix cilantro, lime zest and juice, salt, pepper, cumin, Worcestershire sauce and olive oil. Combine with beans, corn and onions in ziplock bag. Refrigerate if not using right away.


6 White flour pita flatbreads

1 T extra virgin olive oil

Whole grain mustard

Mixed baby lettuce

3 Italian tomatoes, thinly sliced

1 cup shredded cheddar cheese

Brush both sides of each flatbread lightly with olive oil. Grill on both sides, or brown in pan over medium heat on stove.

Wrap grilled flatbread in foil and set aside until ready to use.

To make sandwiches spread one side of each flatbread with mustard. Add lettuce, tomato slices, beef, cheese, and a couple of tablespoons of Corn and Bean Salsa. Fold bread, and enjoy!

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