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Dining Tip: Labor Day Skirt Steak, Shrimp and Clams on the Grill

Florida chef Michelle Bernstein serves up a Latin-infused four-part mixed grill

Laurie Woolever
Posted: August 25, 2014

Note: This recipe originally appeared in the Sept. 30, 2007 issue of Wine Spectator, "How to Cook."

Mixed Grill of Skirt Steak, Lime-Butter Shrimp, Clams and Mexican-Style Corn

Recipe courtesy of Michelle Bernstein

Note: The four parts of this mixed grill can be cooked at the same time, taking advantage of different temperatures in various parts of the grill.

To make the Argentine skirt steak:

• 3 ounces flat-leaf parsley, coarsely chopped
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 4 cloves garlic, coarsely chopped
• 2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• 2 pounds skirt steak, trimmed

1. Place the parsley, oil, vinegar, garlic and red pepper flakes in a food processor fitted with the blade attachment. Season with salt and pepper. Puree until the mixture is almost smooth, about 1 minute. Set aside half of the marinade in an airtight container, and reserve it in the refrigerator to serve alongside the finished meat. Place the other half of the marinade in a nonreactive dish with the skirt steak, making sure the steak is well-covered. Cover with plastic wrap, and refrigerate for 2 to 3 hours.

2. Heat grill to high. Remove the steak from the marinade, and discard the marinade. Place the steak over a medium-hot area of the grill, and cook for about 5 minutes on each side. Remove from the grill, and serve on a platter with the reserved marinade on top. Serves 4.

To make the lime-butter shrimp:

• 3 tablespoons unsalted butter, melted
• Juice of 2 limes
• Sea salt and freshly ground black pepper
• 1 pound (8 to 10) jumbo shrimp, peeled and deveined

1. Heat grill to high. Combine the butter and lime in a small bowl. Season, and mix well. Place the shrimp on the grill, over a hot area. Cook 3 minutes on each side, basting occasionally with the lime butter. When the shrimp is orange and opaque, remove from the grill, and serve immediately. Serves 4.

To make the clams:

• 2 dozen middleneck or cherrystone clams, scrubbed
• 4 tablespoons unsalted butter, melted

1. Heat grill to high. Place the clams over a medium-hot area, either directly on the grill or in a grill box. Cook until the shells pop open, 3 to 4 minutes. Remove from the grill, and serve with the melted butter alongside. Serves 4.

To make the Mexican-style corn:

• 4 ears fresh corn (not shucked)
• 12 tablespoons unsalted butter, room temperature
• Juice of 1 lime
• 1 tablespoon cilantro, finely chopped
• Sea salt and freshly ground black pepper
• 2 tablespoons ancho chile powder
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 cup queso fresco or mild cheddar, finely grated

1. Soak the corn in cold water for 1 hour. Meanwhile, heat grill to high. Place the soaked cobs on the grill, over a hot area, and cook, turning frequently, for 25 to 30 minutes.

2. Meanwhile, combine the butter, juice and cilantro in a small bowl. Season, and mix well. Spread the mixture onto a platter. Combine the chile powder, paprika, garlic powder and cayenne pepper in another small bowl.

3. Take the corn off the grill, and carefully peel back the husks (it will be very hot). Remove the corn silk, and discard. Tie the husks in a knot to form a handle. Roll each cob in the butter mixture, and top with some of the cheese. Sprinkle with the spice mixture, and serve immediately. Serves 4.


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