Cookout With Mario Batali
N E W Y O R K, July 4 -- Whip up Mario Batali's dry-rubbed skirt steak with charred sweet corn and couscous this weekend.
Dry-Rubbed Skirt Steak
• 2 tablespoons sugar• 1 tablespoon kosher salt• 5 garlic cloves, finely chopped• 1 tablespoon hot red pepper flakes• 1 tablespoon finely ground black pepper• 1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder• 1/4 cup extra-virgin olive oil• 2 pounds skirt steak, trimmed of fibrous fat• Best-quality extra-virgin olive oil, for drizzling• Best-quality balsamic vinegar, for drizzling
Dry-rub the steak to help it form a nice crust while cooking. The effect of the sugar and salt on the meat is similar to dry aging. As it causes some of the steak's water weight to dissipate overnight and intensifies the beefy flavor.
1. In a small bowl, combine the sugar, salt, garlic, red pepper flakes, pepper, mushroom powder, and olive oil and stir well to form a thick, fairly dry paste. Rub the past all over the steak, coating it evenly, and refrigerate, wrapped in plastic for 12 hours or overnight.
2. Pre-heat the grill or broiler and remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Cook on the hottest part of the grill for four minutes on one side then turn carefully with tongs and cook three minutes on the other side.
3. Allow the steak to rest for three to five minutes, then slice against the grain. Drizzle with the olive oil and the balsamic vinegar and serve immediately. If you like, you can drizzle Batali's salsa verde (recipe below) over the steak.
Charred Sweet Corn & Couscous
• 1 1/2 cups Israeli couscous • 2 ears corn, shucked • 2 tablespoons extra-virgin olive oil• 1/4 cup freshly grated Parmigiano-Reggiano• Freshly ground black pepper, to taste• Kosher salt, to taste
1. Cook the couscous according to the package directions, and let sit covered, until the grain absorbs all the water. Preheat the grill.
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