Grilled skirt steak with cilantro pesto

Grilled Skirt Steak with Cilantro Pesto
Prep Time: 20 Minutes (plus 30 minutes to 2 days marinating time)
Cook time: 15 minutes
Makes 12 Servings

Ingredients:

  • Kosher or fine sea salt and freshly ground pepper
  • 4 skirt steaks (about 1 pound each), trimmed of fat and cut crosswise in half
  • 1 teaspoon onion powder
  • 1 tablespoon white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • Vegetable oil cooking spray
  • Cilantro Pesto (recipe to follow)
Directions:
  1. Rub a generous amount of salt and pepper into both sides of the steaks. Rub the onion powder into the steaks, dividing it evenly. Put the steaks into a baking dish or container that holds them comfortably, sprinkle the vinegar over them, and brush them with the olive oil. Marinate the steaks at room temperature for up to 30 minutes, or refrigerate for up to two days.

  2. Heat a gas grill to medium-high, build a strong charcoal fire, or heat a large grill pan over medium-high heat.

  3. Grill the steaks, turning only once, to desired doneness. Remove from the grill and let rest for 5 minutes.

  4. If desired, thinly slice the steaks against the grain before serving. Drizzle some of the cilantro pesto over the steaks and pass the rest separately.
Cilantro Pesto
Prep time: 15 minutes
Makes 1 ½ cups

Ingredients:

  • 1 cup extra virgin olive oil
  • 1 packed cup coarsely chopped fresh cilantro (stems and all)
  • 1 packed cup fresh flat-leaf parsley leaves
  • ¼ cup Marcona almonds or blanched almonds
  • 2 teaspoons white vinegar
  • Kosher or fine sea salt and freshly ground pepper
Directions:
  1. Pour the oil into a blender jar. Add the cilantro, parsley, almonds, and vinegar and blend until the herbs are finely chopped and the mixture is fairly smooth. Season to taste with salt and pepper.

  2. Scrape into a storage container and press a piece of plastic wrap against the surface to prevent the pesto from turning dark. (The pesto will keep for several days in the refrigerator. Bring to room temperature before serving.)
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Michelada
Makes 1 drink

Ingredients:

  • Juice of ½ lime
  • ½ teaspoon of chipotle hot sauce
  • Big dash of Worcestershire sauce
  • One 12-ounce bottle light-bodied beer (Corona is a good start)
Directions:
  1. Put the lime juice, hot pepper sauce, and Worcestershire sauce in a large tumbler.

  2. Fill the tumbler halfway with ice and slowly pour in the beer. Find a hammock.
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About Daisy Maria Martinez:

A Brooklyn, New York native born to mainland Puerto Rican parents, Daisy Maria Martinez lived at her grandmother's house until she was almost five years old. Between her grandmother, Valentina, and her mother, Conchita, Daisy learned that the kitchen is the happiest room in the household, filled with love, family, and delicious food.

With an extended family of relatives from Central America, Spain, and other parts of the Spanish-speaking world, Daisy grew up appreciating the diversity of Latin cuisine.

While attending Long Island University, she met her husband, Dr. Jerry Lombardo. After marrying, Daisy dedicated herself to raising her family, for whom she often hosted festive and gatherings featuring delicious food - a tradition that she happily continues to this day.

As a surprise birthday gift, Daisy's husband sent her to cooking school- a dream that Daisy had always wanted to pursue. In 1998 she matriculated at the French Culinary Institute, where she won first prize for her final project, "The Passionate Palate."

Shortly after graduation, Daisy worked as a prep-kitchen chef on the set of PBS' Lidia's Italian-American Kitchen, a private chef in New York City, and as the owner of a small catering business, also called "The Passionate Palate".

In 2005 Daisy launched her new career with Daisy Cooks! on PBS, and her cookbook, Daisy Cooks! Latin Flavors that Will Rock Your World, which was an IACP nominee and winner of the Best Latino Cuisine Cookbook in the World by the Gourmand World Cookbook Awards.

As Daisy's star ascended she met the iconic Rachael Ray at an event. This chance meeting lead to Ray's production company, Watch Entertainment, producing Viva Daisy!, which debuted on the Food Network in January 2009 going back for a new season in July, Daisy's newest show continues her focus on celebrating life and family through food, while demonstrating her knowledge of the broad spectrum of Latin cuisine.

In addition to her new TV show, Daisy is also a regular columnist for Every Day with Rachael Ray and Selecciones magazines and has just finished writing her new cookbook, Daisy: Morning, Noon and Night that is available in book stores now.

A dedicated mother of four fantastic children, Daisy and her family reside in Brooklyn, NY.

>> Buy this book on Amazon: Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes

Please join Daisy for a ticketed dinner at Destino Restaurant on March 8 at 6 p.m.

For more information, visit daisymartinezdinner.eventbrite.com

Daisy will also be giving a demo on March 9 at 12:30 p.m. at CUESA Ferry Plaza Farmer's Market in San Francisco.

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