This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose. If you are using whole pickled peppers, cut the stems off and squeeze out most of the seeds before chopping and measuring them. My personal favorites are Seattle’s beloved Mama Lil’s Original or “Kick Butt” goat horn peppers. I like my skirt steak cooked longer than any other cut of beef. I think the edges are best crispy and brown. Sometimes I use the very thin carne asada slices at my local carnicería.
— Susan Volland
Excerpted from Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland, published by W. W. Norton & Company. © 2018 by Susan Volland. Photography © 2018 by Angie Norwood Browne.
Ingredients
- 3/4 to 1 pound (340 to 450 g) skirt steak
- Salt and freshly ground black pepper
- 1 tablespoon (about) neutral or olive oil
- 2 tablespoons minced onion
- 3 cloves garlic chopped
- 1/4 teaspoon red chile flakes or to taste
- 3 tablespoons chopped frozen or drained marinated artichoke hearts
- 1/4 cup (scant) stemmed, seeded, and coarsely chopped pickled cherry peppers, peperoncini, or pickled chile peppers
- 1/2 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1/4 cup extra-dry vermouth or dry white wine
- 1 cup baby spinach chopped
- 3 to 4 tablespoons extra virgin olive oil or as needed
Servings: or 3 servings
Instructions
- Prep: Pat the steaks dry and season generously with salt and pepper.
- SEAR: Heat a large skillet over medium-high heat. When it is hot, swirl in enough oil to coat the bottom. Arrange the steaks in the pan so they are evenly spaced. They should sizzle the moment they touch the hot oil. (Do not overcrowd the pan; if necessary, cook the steaks in batches, wiping the pan clean and adding fresh oil as needed.) Sear the steaks until dark brown and crisp on the first side, 2 to 3 minutes. Flip, reduce the heat slightly, and brown on the other side, then continue to cook, flipping the steaks regularly, until they have reached your preferred doneness. The steaks will continue to cook slightly as the meat rests. Transfer the steaks to a clean platter or individual plates, or to a carving board if you are going to slice them before serving.
- SAUCE: Discard the cooking oil and cool the pan slightly, then analyze the pan residue. A very dark brown, sticky fond is fine; if the fond is black, crumbly, or flaky, wipe the pan clean before proceeding. Return the skillet to medium heat and add a little fresh oil if the pan is very dry. Sauté the onions until tender and browned, about 2 minutes. Add the garlic and chile flakes and cook until the aroma blooms, about 20 seconds. Stir in the chopped artichokes, peppers, and oregano, then stir in the vinegar, being careful to avoid the fumes, or they may make you cough. Use a wooden spoon to dissolve any brown residue on the bottom of the pan. Add the vermouth, increase the temperature, and simmer until the raw aroma of alcohol is cooked off and the liquid has reduced by half.
- Stir in the spinach until barely wilted, about 30 seconds. Finish with enough olive oil to make the mixture saucy and cohesive. Taste and adjust the seasoning with salt and pepper as needed.
- Spoon the relish over the steaks, drizzle on additional olive oil if desired, and serve.
