Grilled Skirt Steak With Smoky Eggplant Chutney
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1tablespoon minced fresh ginger
- 1tablespoon minced garlic
- 1tablespoon cracked coriander seed
- 1tablespoon cracked cumin seed
- 1tablespoon mustard seeds
- 1tablespoon chile powder
- 1teaspoon crushed cinnamon stick
- Kosher salt to taste
- 2pounds skirt steak, cut into four 8-ounce portions
- Smoky eggplant chutney (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
531 calories; 37 grams fat; 12 grams saturated fat; 2 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 47 grams protein; 568 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- Step 2
Meanwhile, heat the oil in a medium sauté pan over medium heat until hot but not smoking. Add the ginger and garlic and sauté, stirring occasionally, for 1 minute. Add the coriander, cumin, mustard, chile powder and cinnamon and cook, stirring, until the spices just begin to darken and you can smell their aromas strongly, about 2 minutes. Remove from heat.
- Step 3
When the spice mixture has cooled slightly, sprinkle the steak generously with salt, then rub all over with the mixture, pressing gently so it adheres.
- Step 4
Put the steak on the grill directly over the heat and cook for 4 to 5 minutes a side for medium-rare. Remove from heat, slice thinly against the grain and serve, accompanied by smoky eggplant chutney if desired.
Private Notes
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Cooking Notes
Karen L Davis
The combination of this skirt steak recipe with the eggplant chutney is really wonderful, the spices so complementary. Wish we had cooked the meat a little less longer -- maybe 2 minutes a side?
Anne
I generally halve the amount when using ground spices instead of whole, and did so with this recipe. Results were wonderful.
Joe
Do not omit the eggplant chutney! Both that and the steak rub were excellent and complimented each other
Chef Carlos
I like this recipe because the seasoning on the we skirt steak masks the gamy flavor. And the eggplant chutney is the perfect compliment. Wonderful summer fare with a caprese salad, crusty bread and good red wine.
diana
Loved this. My partner said “I would go to a restaurant an order this, except I don’t know any restaurants that would be able to make this this good.”
Abby
So wonderful! Used the spice rub (without ginger, and black instead of yellow mustard seeds) on wild game and it was a great complement to the flavor of the meat. Will definitely make again.
Chef Carlos
This may be the best skirt steak recipe I’ve found. Kind of North African spice on the steak and the. The combination with the eggplant chutney is stellar. Really good and quick weeknight dinner. Compliments to Chris and John
Judy
So delicious! Highly recommend the eggplant chutney as well. I took Karen's advice and cooked the meat a couple of minutes less. Perfect!
Chef Egon
Was easy and tasty. Be careful with the cinnamon stick--either leave whole or crush very fine. I didn't crush it enough so there were shards of cinnamon stick that could be a choking hazzard.
Adam
This was outstanding! I'd never made skirt steak before, and actually had a hard time finding it in LA. Turns out they call it flap meat here, and it's used for Carne Asada. it's an ugly, unappetizing cut, and I seriously hesitated serving it to guests. But I persisted, and so glad I did! Grilled briefly over high heat and sliced against the grain (vital), it is rich, delicious and melt-in-your-mouth tender. Everyone loved it. Applied the rub beforehand, which worked out fine.
Beverly
This is so good it is indescribable. I'm not a big fan of eggplant so I served the steak with the Pasta with Burst Cherry Tomatoes (freshly picked from my garden). Thank you!!
Leskap19
We really loved this! The chutney really elevated the steak. Family members who were reluctant for the eggplant were converts. The chutney is sweet and vinegary and delish. Thanks!
Dan
A slightly thinner crust of spices. Wonderful flavors.
bluetomatoes
Save some of the rub and apply to meat just before it is served.
Or run fresh bread in the pan that you prepare the spices in and serve on the side.
Julia
Our grill broke after we'd already made the dish, so we cooked the meat in our cast iron skillet on the stove. It worked out really well and the meat got a nice crust. The times stay the same.
Stephanie
Tasty. The eggplant chutney is very good although I am note sure I would call it a chutney. I too reduced the brown sugar.
Karen L Davis
The combination of this skirt steak recipe with the eggplant chutney is really wonderful, the spices so complementary. Wish we had cooked the meat a little less longer -- maybe 2 minutes a side?
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