Skirt steak with orange salsa
What is inspiration?
What is it to be inspired?
It is taking a leap. It is having courage. It is catching a glimpse of something beautiful and creating it for yourself. It is seeing something from the corner of your eye, catching sight of something so slight your consciousness probably missed it. It is letting your unconscious drive you.
The musky but beautiful scent of a horse barn in my past could have been the instigator for this life change. The sweep of the velvet nose across the back of my hand could have pressed this lifestyle into my psyche. The feeling and walking beside a 1000 pound mammal that knows you are about to stop walking even before you do – those are the subtle experiences that make inspiration.
Inspiration is taking risk. Inspiration is getting hurt. Inspiration is experiencing something special.
Inspiration is intangible. Was it an especially good teacher I had that inspired me to quit my veterinary job and step into a remedial biology classroom? Or was it the unquestionably bad teachers of my past that led me to try my hand at such a hard job?
Perhaps inspiration from this meal came from the scent of a garden tomato. Or the disappointment from finding a large part of our crop had been ravaged.
Whatever it was, it led my husband to ask me to pick up a skirt steak from the butcher.
And it made for one of the most flavorful entrees to accompany that salad. He cooked it from start to finish – with no help from me (save for helping him locate a few handy kitchen tools). What was it that got this man into the kitchen? What was the inspiration for him to insist on cooking, just days after he insisted he needed me to leave him meals while I traveled out of town (and I HAPPILY! obliged)?
I hope the inspiration repeats itself because the Omnivore’s choice (obviously meat centric) was flavorful, unique, and just perfect.
Skirt Steak with Orange Salsa (Ian Knauer)
3 naval oranges
2 tablespoons finely chopped shallots, from one medium shallot
1 teaspoon distilled white vinegar
3 tablespoons extra-virgin olive oil, divided
1 clove garlic
24 ounces skirt steak, cut into 4 6-ounce serving pieces
1/2 cup coarsely chopped cilantro leaves
- Remove peel and pith from oranges, then cut flesh into 1/2 -inch pieces.
- Stir orange together with shallot, vinegar, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
- Meanwhile, coat steak with remaining 1 tablespoon oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper.
- Broil on a broiler pan 4 to 5 inches from heat, turning once, 5 to 6 minutes for medium-rare. Let rest on a cutting board 2 to 3 minutes, then slice across the grain.
- Add cilantro to orange salsa, then season salsa with salt and pepper to taste. Serve steak topped with salsa.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6