It’s summertime. Don’t make boiled green beans. Enjoy these beauties raw and in their natural state in unique fresh green bean salsa. The salsa with fresh cherry tomatoes and Anaheim pepper brighten up any grilled dish, especially this Garlic Chile Skirt Steak with Compound Butter.
I made it to round two of the Saucy Mama’s Sliced Recipe Contest. In the appetizer round, I made BACONuts, an addictive little treat that is great for a party starter.
Round two is the entrée round, and the secret ingredient is beans. They said “any kind of bean will do-just be creative.” Do you know how many kinds of beans there are?
You have your standard dried or canned beans: black beans, pinto beans, kidney beans, cannelloni beans, navy beans, garbanzo beans, azuki beans, mung beans. Then you have your more vegetable type of beans: green beans, lima beans, soy beans. Then you can go totally out there with coffee beans, vanilla beans or jelly beans.
All these choices made this challenge very tough for me. I actually made 4 different entrée recipes: Salmon with a dill béchamel cannelloni sauce, stuffed chicken with fig and prosciutto baked beans and along the testing there was some kind of bean patty that was going to be fried and served with pesto and chicken.
Using the Saucy Mama Mustard in an entrée was easy. It made every dish wonderful, but I kept getting tripped up by the beans. I came to one final conclusion: no matter how great the recipe, canned beans are not desirable in 110-degree Las Vegas temps.
So finally, I steered away from the can aisle and went with something fresh. It was on the money!
This skirt steak is bright, rich and has just the right amount of kick. I marinated the steaks for about an hour in the fridge in both Hatch Chili and Creamy Garlic Mustard. And while those yummy, vibrant flavors were soaking into the perfectly marbled beef, I prepared the fresh green bean salsa. Let it set at room temp and the flavors really come together.
They say everything is better with butter. Well, it’s better than better with compound butter. This butter is made with two types of Saucy Mama Mustard and melts onto the steaks to give that added zestuousness.
I’m giving away the mustard used in this recipe, so you can make this steak, too. Find out how to win it here. Can’t wait for the giveaway to end? You can buy the mustard online. Just visit this link and use discount code CHR25. Shipping is free for orders over $50.
If this recipe makes the cut in the entrée round, I’ll move onto the final round where the top 10 chefs will prepare a mustard dessert with a new secret ingredient. I’m really looking forward to unleashing the creative ideas I have spinning around in my head. Fingers crossed.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons shallots, minced
- 1 Anaheim pepper, seeded and minced
- 1 tablespoon Saucy Mama Hatch Chili Mustard
- 1 tablespoon Saucy Mama Creamy Garlic Mustard
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon course ground black pepper
- 2 lbs. skirt steak
In a large bowl, stir together all ingredients, except steak. Pour the marinade into a zip-top bag. Add the steak, toss to coat and seal the bag. Marinade in the refrigerator for at least 1 hour. Remove from refrigerator 20 minutes before cooking.
Heat grill to medium-high heat. Place the steaks on the grill. Grill for 5 minutes. Flip.
Grill for 5-7 more minutes, depending on desired doneness.
Serve atop rice with Compound Butter and Fresh Green Bean Salsa.
- 1 stick (1/2 cup) butter, softened
- 1/2 teaspoon Saucy Mama Hatch Chili Mustard
- 1/2 teaspoon Saucy Mama Creamy Garlic Mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon course ground black pepper
- 1/8 teaspoon garlic powder
Mash ingredients together in a bowl with a fork. Place a piece of wax paper on the counter. Place the butter mixture on the wax paper.
Fold the wax paper over the butter and shape into a log. Roll the butter up and place in the freezer while the meat is marinating.
When the steak is done, remove the butter from the freezer and slice into 1/2-inch portions. Place on top of each steak.
- 1 teaspoon shallots, minced
- 1 tablespoon Anaheim pepper, seeded and minced
- 8 red cherry tomatoes, diced
- 8 yellow cherry tomatoes, diced
- 1/2 cup fresh green beans, sliced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lime juice
Mix all ingredients in a small bowl. Allow flavors to marry at room temperature while steak is marinating. Spoon on top of steak.