Mario Batali's Dry-Rubbed Skirt Steak with Peach Cucumber Salad

Simple and delicious!

skill level

Easy

time

1-30min

servings

cost

Contributed by : Mario Batali

This fun dish pairs sweet summer peaches with a savory and spicy skirt steak. It's got it all.

things you'll need.

ingredients

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 tablespoons Sugar
1 tablespoon Salt
5 Garlic cloves (minced)
1 tablespoon Red Pepper Flakes
1 tablespoon Cracked Black Pepper
1/4 cup Dry Porcini Mushrooms (finely ground)
1/4 cup Extra Virgin Olive Oil
1 1/2-pound Skirt Steak

instructions For the Skirt Steak: Combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder and 1/4 cup olive oil. Stir to form a thick dry paste. Coat the steak evenly with the paste and wrap in plastic.
step 2

ingredients

instructions Refrigerate for 12 hours or overnight.
step 3

ingredients

instructions Preheat Grill. Remove Steak from the refrigerator and brush off excess marinade with a dry paper towel.
step 4

ingredients

instructions Cook steak over high heat for 3-4 minutes per side. The internal temperature should reach 120 degrees. Remove from grill.
step 5

ingredients 1 English Cucumber
3 ripe Peaches

instructions Peach Cucumber Salad: While the steak rests prepare the peach and cucumber salad. Slice the cucumbers into thin rounds. Peel peaches, remove pits and then slice thin.
step 6

ingredients 1/2 bunch Fresh Basil
3 tablespoons Good Quality Balsamic Vinegar
1 1/2 tablespoins Extra Virgin Olive Oil
Salt and Pepper to taste

instructions Add olive oil, balsamic vinegar and fresh basil leaves. Toss to combine. Salt and Pepper to taste.
step 7

ingredients

instructions Slice skirt steak against the grain and serve with peach cucumber salad.
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