Chef Chris Schlesinger and Cook's Illustrated executive editor John Willoughby have combined their forces once more with their new cookbook, The Big-Flavor Grill. When it comes time to fire up the barbecue, this is one book you'll want by your side. These really simple and delicious recipes don't take a lot of time or effort, but are (as they say) big-flavor dishes. Try this easy spice-rubbed skirt steak recipe on for size. The bread salad takes about five minutes to make and really adds some flavor to your backyard BBQ feast.
Barbecued Bread Salad
- 1 baguette, lightly toasted and cut lengthwise into medium dice (about 6 cups)
- 1/2 cup barbecue sauce
- 2/3 cup extra virgin olive oil
- 2/3 cup balsamic vinegar
- 2 tablespoons garlic, roughly chopped
- 3 teaspoons dried red pepper flakes
- 1 cup parsley, roughly chopped
- Kosher salt and freshly cracked black pepper, to taste
Grilled Skirt Steak
- 2 1/2 pounds skirt steak, cut into 4 to 6 pieces
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon coriander
- 2 tablespoons black pepper, freshly cracked
- kosher salt, to taste
- 1/4 cup olive oil
For the barbecued bread salad:
- While the fire in your grill heats up, combine all ingredients in a large bowl and toss well.
For the skirt steak:
- Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you’re ready to cook.
- In a small bowl, combine the spices and salt to taste and mix well.
- Rub the steaks all over with the oil and then with the rub, pressing gently to be sure it adheres.
- When the steaks come off the grill and have rested, slice them on the bias against the grain.
- Pour the juice into the bread salad, then put the bread salad onto a platter or individual plates and top with the sliced steak.
Find more skirt steak recipes on Food Republic: