Cowboy Steak Recipe
6oz grilled 1855 Fine Angus Beef outside skirt topped with two extra jumbo chipotle shrimp. Served with two cheese enchiladas, rice, pico de gallo and refried beans.
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Ingredients
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Steak & Finish
Chipotle Shrimp
Cheese Enchiladas
Sides
Garnish
Method
Steak & Finish
- 1
Bring steak to temperature and season
Remove the 6 oz skirt steak from refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.
- 2
Preheat grill or pan
Preheat a grill or cast-iron skillet to high heat (450–500°F / very hot). Lightly oil the grates or heat 1 tablespoon vegetable oil in the skillet until shimmering.
- 3
- 4
Rest and finish
Transfer the steak to a cutting board and add 1 tablespoon unsalted butter on top. Tent loosely with foil and rest 5–7 minutes. After resting, slice the skirt steak thinly across the grain into strips.
Chipotle Shrimp
- 5
Marinate shrimp briefly
In a small bowl combine 1 teaspoon minced chipotle in adobo, 1 teaspoon minced garlic, 1 tablespoon olive oil, 1 tablespoon fresh lime juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss the two shrimp in the mixture and let sit 5–10 minutes (do not over-marinate).
- 6
- 7
Top steak
Place the two cooked chipotle shrimp atop the sliced steak just before serving.
Cheese Enchiladas
- 8
Prepare tortillas
Warm 2 corn tortillas briefly in a dry skillet 10–15 seconds per side or microwave covered for 20–30 seconds to make them pliable. Optionally lightly fry each tortilla in 1 tablespoon vegetable oil for about 20–30 seconds per side to prevent tearing, then drain on paper towel.
- 9
Assemble and bake
Place a generous 1/2 cup of the cheese blend down the center of each tortilla and roll tightly. Spoon about 3 tablespoons of enchilada sauce into a small baking dish, place the rolled enchiladas seam-side down, then ladle remaining sauce over the top so enchiladas are well coated. Sprinkle remaining cheese on top. Place under a 375°F broiler or in an oven at 375°F for 6–8 minutes until the cheese is melted and sauce is hot.
Sides & Plating
- 10
Warm beans and rice
Reheat 1/2 cup refried beans and 1/2 cup cooked Mexican rice until hot (microwave or stovetop). If beans are thick, stir in 1–2 teaspoons water to loosen before heating. Keep warm.
- 11
Plate the dish
On a warm dinner plate: place the sliced skirt steak arranged slightly offset. Top with the two chipotle shrimp. Place two cheese enchiladas to one side. Spoon 1/2 cup rice and 1/2 cup refried beans on the plate. Add 1/4 cup pico de gallo next to the enchiladas or on the steak as preferred.
- 12
Garnish and serve
Sprinkle 1 tablespoon crumbled cotija or queso fresco over the enchiladas and beans as desired. Garnish with 1 teaspoon chopped cilantro and serve with a lime wedge. Serve immediately while steak and shrimp are hot.