Zanotto’s is one of San Jose’s best small super-market / grocery stores. It is great for produce, a cup of coffee, fresh ingredients, spices, snacks, spirits, meats, local foods, etc… Living close by is a blessing to anyone who does, with their super-friendly staff and great selection.
A highlight is their meat selection, they have a secret black tri-tip that looks like a block of tar, but tastes like no other tri-tip out there. They also feature a marinated skirt steak – teriyaki, sesame seeds, green onions – delicious! About one pound of this steak is enough for dinner for two people when you pair it with some vegetables and / or a starch. It is great paired with brocolini. Even people that don’t really like broccoli, like brocolini – the taste is so much lighter and fresher. So today, here is a recipe for Zanotto’s Marinated Skirt Steak and Brocolini!
What you will need –
- one pound of marinated skirt steak
- one red bell pepper
- one lemon
- two cloves of garlic
- olive oil
- one bushel of brocolini
The skirt steak:
If a grill-pan is available, or a grill, use that to cook the skirt steak, in a grill-pan, coat the pan with olive oil and heat to med / hot before laying the skirt steak flat into the pan. If using a grill, heat, and again, lay the skirt steak onto the grill. In this particular article a red bell pepper is cooked with the skirt steak, cut into strips. After perhaps four-five minutes, flip the skirt steak and finish cooking on that other side. Flip the bell peppers a few times around the steak. When the steak is done, cut into small strips cutting with the grain of the meat.
First par-boil the brocolini (boil till it is cooked just about as much as wanted, then take off the heat and run under cold water to stop it from continuing to cook). Put it aside until the skirt steak is almost ready. When ready for the brocolini, add a touch of olive oil, 2 cloves of garlic, chopped fine (you can also use the garlic that comes in a jar already chopped), and the juice of one lemon. Make sure the lemon juice gets on all of the brocolini flowers. After two to three minutes of stirring constantly, drain off the excess lemon juice and sautee’ the brocolini with the garlic for two to three minutes more.
Serve with white / brown rice if a starch is needed, or just serve the veggies and meat – it will be enough, and it will be delicious!