First of all, does everyone know what giardiniera is? In case you do not have giardiniera in your area I will do my best to explain it. Giardiniera is a mix of pickled vegetables, usually peppers, celery, carrots, cauliflower, and olives. It can be hot or mild. You can put giardiniera on just about anything. Personally, I don’t put it on anything. But Cliff puts giardiniera on just about everything! Pizza. Grilled cheese. Italian beef. Sausage. Steak. Italian subs. Spaghetti. You name it and he has probably added giardiniera to it. It is probably the most popular condiment in our house. In fact Cliff keeps a jar at home and at work. You just never know when you will need some giardiniera.
Cliff and I went to a restaurant in the city a couple months ago and Cliff ordered the skirt steak with giardiniera. If there is an entrée with giardiniera in the description Cliff will probably order it. He loved it and I knew as soon as it was warm enough to grill I would be making it for him at home! We have been making skirt steak on the grill for a while now but I had never added giardiniera. I like skirt steak because it is tasty, cheap, and cooks quickly. If you don’t cook it and cut it properly it can be tough though. First, don’t over cook it. Just 2-3 minutes per side, depending on thickness should be enough. When you cut it make sure you cut it on a diagonal against the grain. Slice thinly.
If giardiniera is not available by you I suggest you try making it yourself!
Here is what you'll need
Score the meat and stuff it with minced garlic. Sprinkle generously with salt and pepper.
Smash chipotle peppers all over the steak
Grill about 3 minutes per side
Serve with refried beans or, for a lighter meal, over a bed of mixed greens
Ingredients
1 lb skirt steak
1 can chipotle peppers in adobo sauce
2 cloves garlic, minced
¼ cup giardiniera-We used hot
salt and pepper
Directions
Score both sides of the meat by slicing the meat the long ways, against the grain. Be careful not to cut all the way through the meat. Stuff minced garlic into the slice marks. Sprinkle generously with salt and pepper. Place about 3 chipotle peppers on each side of the steak. Press the peppers into the meat so that the juices and seeds are spread around. Place in a plastic bag or baking dish and refrigerate for at least 3 hours. I usually do this the night before.
Heat the grill on high. Grill the skirt steak about 3 minutes per side. Mine was about 1 inch think. If yours is thinner or you like your steak well done then you will have to adjust your cooking time. Remove from grill and allow to sit about 5-10 minutes. Slice and place on a platter. Spoon the giardiniera over the top of the steak. Slice thinly and serve.
Source: A Live Love Pasta original
