Ingredients
- 2 lbs skirt steak, cut inot 4 pieces
- kosher salt
- coarsely ground pepper
- 1 tsp each dried oregano, preferably Mexican, granulated garlic, granulated onion and smoked paprika
- a drizzle of olive oil
- 2 bunches large scallions or thin leeks
- 3 Tbsp butter
- 4 cloves garlic, chopped
- 1/2 c chipotle hot sauce, such as chipotle Tabasco, pr purred chipotle chiles in adobo sauce
- 1 head iceberg lettuce, cored and cut crosswise into four 1-inch-thick slabs , or 2 hearts of romaine, cored and halved lengthwise
- 1/2 lb smoked blue cheese, crumbled
- Giardiniera, drained and chopped
Preparation
Step 1
1. Preheat a grill or a grill pan over medium-high. Season with stead with salt, pepper, and the spices; drizzle with oil. Drizzle the scallions with oil; season. Grill the steak until charred in spots, 3 to 4 minutes per side. Transfer to a plate and let rest 5 minutes. Grill the scallions, turning often; until wilted and charred in spots 3 to 4 minutes.
2. For the Buffalo sauce, melt the butter in a medium skillet over medium heat. Add the garlic and cook, stirring often, until aromatic, about 2 minutes. Stir in the hot sauce; pour the Buffalo sauce over the the steak. Slice the steak against the grain. Slice the scallions on an angle.
3. Place 1 slab of lettuce on each plate. Top with the steak, then the scallions; garnish with lots of blue cheese and the giardiniera.