Each element is carefully balanced to create a symphony of flavors and textures that leave diners craving for more.
Servings
4
Prep Time
12 Hours
Cook Time
15 Min
Ingredients
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1 1/2 lbs skirt steak
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3 tbsp Noshejan Curried Cajun
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2 tbsp olive oil
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2 tbsp butter
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1/4 cup softened butter
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2 cloves garlic, minced
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1 tbsp chopped chipotle in adobo sauce (include adobo sauce)
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1 bunch broccoli rabe
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1 lime cut into wedges
Instructions
Combine skirt steak, Noshejan Curried Cajun, and olive oil in a mixing bowl. Mix by hand so that the steak is completely coated with the seasoning. Cover and refrigerate overnight or for up to two days.
Combine the butter, garlic, and chipotle in a bowl with adobo sauce. Mix well. Refrigerate overnight.
Bring a large pot of water to a boil. Trim 1/2" off the ends of the broccoli rabe. Cook the broccoli rabe in the boiling water for 2 minutes. Immediately transfer to a bowl filled with ice water. Remove after 30 seconds onto a towel to dry.
In a large skillet over medium-high heat, melt the ghee. Add the skirt steak and cook for 3 minutes per side (for medium rare). Set aside.
Add half of the butter mixture to the same skillet and melt over medium-high heat. Add the broccoli rabe and sauté for 2 minutes, stirring often.
Top the skirt steak with the broccoli rabe and remaining butter mixture. Serve with lime wedges.
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