Recipes

Grilled Skirt Steak Tlayuda

T.J. Steele

Chef/Partner

Claro

Brooklyn
N.Y.
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Menu Price
$24.00
Yield
1 serving
Ingredients
1
each
Skirt steak
As needed
Salt
As needed
Recipe
Steak Rub
As needed
Recipe
Black Bean Purée
1
each
Tlayuda, large
As needed
Recipe
Beer Onions
As needed
Stinky crema (see note)
2
to 4 tbs
Recipe
Salsa Verde
2
to 4 tbs
Recipe
Salsa Roja
200
g
Green or purple cabbage, finely shredded
50
g
Cilantro, picked
30
g
Mint, picked
30
g
Chepiche, picked
As needed
Lime wedges
1

Season steak with salt and a generous amount of steak rub. Let sit at room temperature for half an hour.

2

Grill steak to desired doneness. Let rest. After steak has rested, thinly slice.

3

Spread a moderate layer of black bean purée across tlayuda. Top bean purée with onions, then layer on sliced steak. Top with stinky crema, salsa verde, and salsa roja. Top with lots of shredded cabbage seasoned with salt and lime juice as it goes on tlayuda. Garnish with herbs.

Notes
Note

For stinky crema, blend 250 grams blue cheese (gorgonzola or similar) with 150 grams crema until smooth. Reserve refrigerated until needed.

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