Skirt in the Kitchen
It’s my favorite cut of meat, my choice of steak with my choice of seasonings for the rub. I don’t measure, I just blend together for the seasonings. I do, however, break up 8 squares of Ghirardelli Intense Dark Midnight Reverie 86% Cacao All Natural. It’s enough for 2 steaks.
If not grilling outdoors, set the broiler in the kitchen to preheat. Take off green blades of 1 4-6-inch rosemary sprig; chop finely. Mince or finely chop 2 large garlic cloves. Melt on low heat, the chocolate squares with 1 tablespoon canola oil and the garlic in a heavy pot or Dutch oven, stirring slowly but constantly. Take off the heat. Blend seasonings of ground fig coffee, kosher salt, coarse black pepper, ground chili pepper, onion powder, the chopped rosemary, poppy seed, ground cumin, ground coriander, and turbinado sugar to cut any bitterness while giving it a caramel undertone. One at a time, place a pat-dry steak into melted chocolate, coating well on both sides. Have the seasonings prepared on a surface to lay the steak directly onto each ground of flavor, getting a thick stick of seasoning on both sides. Press in with fingertips to adhere seasonings into chocolate. Depending on how hot your broiler gets, quickly cook 2 to 3 minutes on each side that is preferable for meat doneness. This is completely savory and satisfying.
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