Thursday, November 29, 2012

Mesquite Grilled Skirt Steak with Chipotle Tortillas

This is the recipe for which I made those chipotle tortillas the other day.


Mesquite grilling always makes me think of Texas or Southwestern flavors so I thought the chipotle in the tortillas and cream complemented the steak. 


Mesquite Grilled Skirt Steak

by www.nibblemethis.com
Cook Time: 10 minutes

Ingredients (4 servings)
    You'll need
    • 1 ea skirt steak
    • 1 cup KC Masterpiece Sante Fe Picante Marinade
    • 1 ea yellow onion, peeled and cut into wedges
    • 1 ea red bell pepper, cored and sliced
    • 1 ea green bell pepper, cored and sliced
    • 8 chipotle tortillas [recipe]
    • cilantro for garnish
    For the Chipotle Cream
    • 1 cup sour cream
    • 1 Knorr chipotle mini-cube or one chipotle, seeded and minced
    • 1 Tbsp lime juice
    Instructions
    1. Crush the chipotle cube into the sour cream and whisk in with the lime juice. Refrigerate at least one hour prior to serving.
    2. Place the steak, peppers, and onions in a Glad (tm) zip top bag and marinate for at least an hour.  I let mine go 6 hours.
    3. Preheat a charcoal grill to 400f. Once heated, add 5-6 Kingsford Smokehouse Briquetes - Mesquite variety immediately before grilling.
    4. Remove steak and veggies from marinade. Place the veggies in a veggie wok on the grill. Grill the steak 3 minutes per side.
    5. Take veggies and steaks off the grill. Let the steak rest for 10 minutes.
    6. Cut the steak into thirds and then slice each section thinly across the grain.
    7. Serve on Chipotle Tortillas with veggies, chipotle cream, and cilantro.
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    This recipe let me play with two brand new products that the Kingsford team shared with us at the Kingsford Invitational a few weeks ago.  Both are scheduled to hit store shelves around January 2013.


    KC Masterpiece Sante Fe Picante Marinade
    This new marinade joins the rest of the KC Masterpiece family of sauces, marinades and seasonings.  Did you know that all of them are gluten-free?  I didn't.  


    Straight out of the bottle, To me, the aroma is strong of vinegar and tomato paste. The marinade is a little thicker than most and you can see the spices and chiles in it. The taste straight is initially sweet, transitioning to tomato, and then finishing with a kick of chiles and onion.

    As I carried the marinated meat and veggies outside, Trevor announced that something smelled like great Mexican food.  The marinade didn't burn while cooking and you could smell the flavors building as it grilled.  


    The real proof was in the final result. The skirt steak was tender and had a pop of Southwestern flavor.  Throw the grilled veggies in and you have a party. 

    I can't wait to use the rest of it on some grilled chicken.

    Kingsford Smokehouse Briquetes - Mesquite
    I also got my hands on a sample of Kingsford's new Smokehouse Style Briquetes.  These aren't meant to be a fuel source like the Kingsford "Blue Bag" or Kingsford Competition.  These are a smoke flavoring agent.  Once your fire is already going, you just throw on a half dozen immediately before grilling and then you get about 15 minutes of real hickory or mesquite powered smoke flavor.


    These briquetes are designed to "bring the flavor of your favorite barbecue restaurant to your own back yard".  The touted advantage of these compared to wood chips is that no soaking or smoker box is needed, you just toss them on your already burning coals.   Idiot proof, so to speak. 

    The briquettes are real mesquite or hickory and all natural ingredients.

    The potential for that is good for me, since this will work in all of my grills/smokers.  

    I used them as noted in the recipe and they definitely delivered the smoke in just minutes after putting them on the grill.  The steak picked up the flavor of mesquite and you know what?  I swear the veggies did too.  I didn't realize the veggie part until the next day at work when I was having a taco with just the rice and veggies (steak was all gone!). 

    Just a note:  Grilling with smoke is not the same thing as smoking.  Grilling with smoke is a much shorter "dose" of smoke, minutes vs. hours, so you can get away with a heavier smoke than when you are looking for the "clear" or "sweet blue" smoke you want for smoking. 

    For a first cook, I am intrigued and can't wait to try these in a few different ways.  But what I really want to do is try the hickory flavor in a true smoking situation.  I think if I bury the Smokehouse briquetes throughout the coal, I'll get a longer, sustained dosing of smoke. 

    Both of these products roll out in January 2013.  The price point will be about $4.99 for a 2.8lb bag, which will yield 4-5 cooks.  

    [Standard Disclaimer]  I contribute to Grilling.com, the spot for great grilling/BBQ tips and recipes.  As such, I have received compensation from the Kingford team (trips, product for testing, etc) but any opinions stated are my own.

    12 comments:

    1. Never seen the Knorr chipotle cubes, but it's cool to know that they've branched into that flavor base.

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    2. Whenever I read your posts I become ever so slightly nostalgic for the days past when I would fire up the charcoal and make some tasty meats. Was it Yogi who said, "Nostalgia ain't what it used to be"?

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    3. I am so into Mexican flavors lately...mesquite, chipotle - I want it all!

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    4. The KC Masterpiece Sante Fe Picante Marinade looks very interesting. I have been looking for something "in the bottle" that would provide great flavor. I'll look for it when it comes out. As usual, great pictures that I can almost taste.

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    5. I agree, I'm thinking chicken is a good idea for that marinade. I've only grilled Skirt Steak once and it was so darn thin I found it a little nerve racking to know how to cook it. And I'm loving the idea of these new Briquets. That top photo is really good Chris.

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    6. I am looking forward to the new Kingsford products.

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    7. I've been Tex-Mex deprived for the past few months. I desperately need this in my life! Love those tortillas.

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    8. This mesquite grilled skirt steak dish looks very delicious. Thanks for sharing your recipe Chris.

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    9. Simply beautiful.

      How was the ash production of those briquettes? Are they gonna clog up the holes on the charcoal grate of the BGE?

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    10. Your steak looks perfectly cooked. I'm gonna need you to come to my house and give me a grilling lesson. And I've never heard of a chipotle tortilla but I'm so glad you made it happen!!

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