Tuesday, June 29, 2010
Skirt Steaks & Sloppy Joes
Go from a neat skirt steak to sloppy Joes
By Karoline Boehm Goodnick, Globe Correspondent | June 23, 2010
Summer activities heighten the appetite. If steak is on the menu, you can spend a fortune. Try skirt steak, an affordable cut popular in some Latin cuisines. It’s more fibrous than expensive alternatives, but a quick sear maximizes its tenderness. Cook the steaks in a heavy skillet — cast iron is best — in a well-ventilated kitchen or outside on a hot grill. Give the potatoes a head start in the oven to bake or on a moderately warm spot on the grill because they need more time than the steak. A simple salad rounds out this retro favorite.
Steak, homemade rub, and potatoes turn into sloppy Joes the next day. The sandwich was not named for its unruly appearance but rather for an untidy club in Key West, Fla. Established in 1937, Sloppy Joe’s Bar began the tradition. Customers ribbed former owner Jose Garcia when melted cocktail ice and fresh seafood created a slick and sloppy floor. The sandwich is served on a soft hamburger bun. Using leftover skirt steak, make a flavorful sauce beginning with onions, bell peppers, some of the spice rub, and commercial tomato sauce (choose one that contains tomatoes only, not a marinara). Cut leftover potatoes into wedges, toss them with oil and roast them in a hot oven until crisp on the outside and fluffy in the centers. Two hearty meals fit for hungry hikers or beachcombers.
Spice-rubbed skirt steak with baked potatoes
Serves 4, with leftovers
8 small russet potatoes
1/4 cup sour cream
2 tablespoons chopped chives
Salt and pepper, to taste
1. Set the oven at 350 degrees. Have on hand a rimmed baking sheet.
2. Prick the potatoes in several places. Place them on the sheet and bake for 1 hour or until tender when pierced with a knife.
3. Reserve 4 potatoes for oven fries.
1/4 cup paprika
2 tablespoons sugar
2 teaspoons ground cayenne pepper
2 teaspoons ground black pepper
1 teaspoon ground cumin
6 skirt steaks (6 ounces each), trimmed of excess fat
Salt, to taste
1 tablespoon canola oil
1. In a small bowl, stir together paprika, sugar, cayenne and black pepper, and cumin. Reserve 1 tablespoon of the spice mixture for sloppy Joes.
2. Transfer the spice rub to a rimmed baking sheet. Dip each side of the steak into the rub, coating thoroughly. Sprinkle with salt.
3. In a large, heavy skillet, heat the oil over medium high heat. Cook the steaks for 3 minutes on each side (if the steaks are thick, cook 1 minute longer on each side). Let the steaks rest for a few minutes.
4. Arrange a steak on each of 4 plates. Reserve 2 steaks for sloppy Joes.
5. Split open 4 potatoes and top with sour cream, chives, salt, and pepper.
Sloppy Joes with oven fries
4 russet potatoes, baked until tender and cut into 6 wedges each
2 tablespoons olive oil
Salt and pepper, to taste
1. Set the oven at 500 degrees. Have on hand a rimmed baking sheet.
2. In a bowl, combine potatoes, olive oil, salt, and pepper. Toss well. Transfer the potatoes to the baking sheet, setting them cut sides down. Roast for 10 to 12 minutes, turning halfway through baking, or until potatoes are crisp and golden.
2 tablespoons canola oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, cored and finely chopped
1 tablespoon reserved spice rub
1 can (about 14 ounces) tomato sauce
Salt and black pepper, to taste
2 cooked skirt steaks (6 ounces each), finely chopped
4 hamburger buns, split horizontally
1. In a deep skillet over high heat, heat the oil. Cook onion, garlic, and bell pepper for 5 minutes, stirring often, or until tender.
2. Stir in the spice rub. Cook for 1 minute, stirring, or until the spices release their aromas.
3. Stir in the tomato sauce, salt, and pepper. Bring to a boil, lower the heat, and simmer, stirring often, for 10 minutes.
4. Stir in the steak, and cook, stirring often, for 5 minutes. Taste for seasoning, and add more salt and pepper, if you like.
5. Place the bottom half of a bun on each of 4 plates. Divide the sloppy Joe mixture among them. Top with the other half of each bun. Garnish with oven fries.