Grilled Skirt Steak with Spanish Tortilla Omelet

The CIA at Greystone’s student garden produces a plethora of peppers at harvest, some of which find their way to dishes such as this one. Although in the restaurant this dish is made with short ribs that are cooked for more than 24 hours and served with some additional sauces, this version uses affordable and quick-to-grill skirt steak.

Please note that there are three distinct components in this recipe. Each can be made in advance (with the exception of grilling the steak), and each can be made and enjoyed on its own.

Directions

Skirt Steak
Mix together the olive oil, salt, pepper, and garlic cloves. Place steak into a zip-lock bag and pour the marinade in. Seal the bag and toss the meat with the marinade until it is completely coated. Refrigerate overnight.

Heat grill to medium-high. Grill the meat to desired doneness (about 3 minutes per side for medium rare). Allow the grilled steak to rest for 3 to 5 minutes before slicing at a 45 degree angle against the grain into very thin slices.

Spanish Tortilla Omelet
Warm 2 tablespoons of the olive oil in a large, non-stick, or well-seasoned cast-iron skillet over medium high heat. Add onions and sauté for 10 to 12 minutes, stirring frequently, until lightly brown. Transfer the onions to a colander placed over a large bowl and reserve.

Add 4 tablespoons of oil to pan and warm over medium heat. Add potatoes and cook, stirring gently from time to time to keep from sticking, for about 15 minutes, until potatoes are slightly browned and cooked through. Add red pepper strips and cook to warm through, about 2 minutes. Transfer potatoes and red peppers to same colander as onions and allow to drain of excess oil. Clean pan.

Beat the eggs with salt and pepper in a large bowl until smooth. Add the onion, potato, and red pepper mixture to eggs and stir to combine.

Add the last 2 tablespoons of oil to pan and warm over medium heat. Tilt the pan so that the eggs run over the bottom of the pan in an even layer, and then turn the heat to low. Cook, shaking pan occasionally, until the omelet has set, about 8 minutes.

Cover the pan with a flat-bottomed pot lid and flip the omelet onto the lid. Then carefully slide the inverted omelet back into the pan and cook on the other side until lightly browned, about 5 minutes. Slide the omelet out onto a plate. Allow to cool to room temperature, cut into 8 wedges, and serve.

To serve:
Spread 2 to 3 tablespoons of Romesco sauce on each of 8 plates. Fan 5 to 6 ounces of steak over part of sauce and a wedge of omelet over the rest. Optionally, toss arugula with a bit of olive oil, sherry vinegar, and salt and pepper and sprinkle over steak and omelet wedge.

Ingredients

Skirt Steak
½ cup olive oil
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 garlic cloves, peeled and lightly bruised
2¼ to 2½ pounds skirt steak, trimmed and excess fat removed

Spanish Tortilla Omelet
½ cup olive oil, divided use
2 medium onions, about 8 ounces each, peeled and cut into ¼-inch dice (about 2 cups)
2 large russet potatoes, about ¾ pound each, peeled and cut into ¼-inch dice (about 4 cups)
2 red bell peppers, roasted, peeled, seeded, and cut into thin strips
6 large eggs
1 teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

More recipes from the CIA >>