It’s summertime and the grill is open for business!
Since moving into our house 4 years ago, we have slowly built up our grill repertoire to be expanded beyond the standard hamburger and hot dogs. Adulting can be a slog sometimes but when you end the week with a cool evening breeze and the grill fired up, it feels pretty sweet! Since the start of the warmer temps, we have already made this recipe a handful of times. I just love this rub because it is super easy and flavorful. Henry GOBBLES up a massive portion of it every time and we never seem to have leftovers. So it seemed appropriate to finally add it to the blog and recipe list since I think this will be a family classic now.
We serve it up with some grilled okra and asparagus!
- 1/4 c. finely ground espresso coffee (not instant)
- 1/4 c. dark brown sugar, firmly packed
- 1 1/2 tsp. Kosher salt
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground white pepper
- 1/8 tsp. five-spice powder
- Pinch cayenne pepper
- 2 1/2 lb. skirt steak, cut into 4 pieces
- 1 tbsp. olive oil
Heat grill to high.
Combine coffee, brown sugar, salt, cinnamon, ginger, white pepper, five-spice powder, and cayenne pepper in a bowl.
Remove steak from refrigerator and let come to room temperature, about 15 minutes. Rub steak with oil, and sprinkle with rub. Massage rub into meat.
Grill until charred and medium-rare, 2 to 4 minutes per side. Transfer to a cutting board, cover with foil and let rest 5 minutes before thinly slicing at an angle. Serve immediately.
It is amazing what you can do when sleep deprived. The last two nights Mr. Henry has decided to host an all-night dance party. The problem is mom and dad were not really feeling it. Unfortunately for all of us, Henry gets to dictate the evening schedule right now and so we were up, up, UP all night with the little fellow. Yes, he did sleep a little but it wasn’t for long and by the time we fell back to sleep ourselves, he was rising out of his shallow slumber. Despite the last 48 hours of no sleep, we have still been able to shower, cook, and function more or less. Last night we cooked up this skirt steak with green beans and potatoes. It was super simple but if I had to do it again, I might not use skirt steak. I think a sirloin would have really heightened the meal. Fingers crossed that we are able to cook tonight before collapsing into a pile of sleepless jelly!
1lb Skirt Steak
6 Ounces Long Beans
4 Cloves Garlic
1 Bunch Thyme
1 Pound Russet Potatoes
Preheat the oven to 500°F. Place the potatoes on a sheet pan. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. Arrange the seasoned potatoes in a single layer and roast in the oven for 20 to 22. season the steaks with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned steaks and cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side. Remove the steaks from the pan and set aside. Add 2 teaspoons of olive oil to the pan and heat , dd the diced garlic cloves and cook. Add the long beans, tomato, half the thyme. Season with salt and pepper. Cook, stirring occasionally, for 4-5 minutes. Plate the dish by placing the potatoes first, top with greens, and lastly add the steak. Enjoy!