Achiote Steak with Pumpkin Chutney
We love skirt steak on the grill and this dish is a perfect with its layers of flavor and delicious mix of herbs, the dish works all year long.
- Sugar Pumpkin, peeled and diced (PC) · 1
- Water (PC) · 2 cups
- Sugar (PC) · 2 cups
- bunch of Cilantro (PC) · 1
- Lime, juiced (PC) · 1
- 6oz. Pieces of Skirt Steak · 4
- Herbie’s Annatto Seeds · 2 tablespoons
- Herbie’s All Spice Ground · 2 tablespoons
- Herbie’s Cumin Seed · 2 tablespoons
- Herbie’s Oregano · 2 tablespoons
- Salt - to taste ·
- Pepper - to taste ·
We love skirt steak on the grill. It needs very little preparation because the steak has good fat that gives it intense flavor.
Just to show how versatile this cut of meat can be, we used our Herbies Annatto Seeds to create our version of achiote marinade paste, a rusty-red Mexican seasoning blend also called achiote.
In a large saucepot heat the 2 cups of water and sugar and bring to a boil.
Add the diced pumpkin to the pot and lower the heat down to a simmer. Cook for about 5-8 minutes until the pumpkin is tender, but still holds its shape.
Take it off the heat and let it cool in the pot. Once it cools take the pumpkin out with a slotted spoon and place in a medium bowl and add the cilantro, and lime juice.
Season with salt and reserve in the refrigerator.
In a spice grinder or a mortar and pestle grind the Herbie’s Annatto Seeds, All Spice, Cumin Seed, Oregano, salt, and pepper; until it is a fine powder.
Take the skirt steak and cut it into 4 pieces and pat with a paper towel. Season the skirt steak with the spice mixture. Reserve about 1/3 of the mixture for the chutney.
Heat a heavy bottom pan or grill pan on high. Heat the vegetable oil until it begins to shimmer then add the steak. Sear on both sides for 2 minutes then remove from the pan and let it rest.
Remove chutney from the refrigerator and add the last 1/3 of the spice mixture to it. Slice the skirt steak against the grain in thin slices and serve the pumpkin chutney on top accompanied by a glass of Inspire Cabernet Sauvignon
NOTE: (PC) = Ingredients for the Pumpkin Chutney
Need an appetizer for the holidays? Make it a Pumpkin Chutney Tart:
- Pre-heat your oven to 375°. In a standing mixer combine 8oz. of sugar and 1lb. softened butter and mix with the paddle attachment for 2 minutes.
- Add 2 whole eggs and continue to mix.
- Then add 1teaspoon of vanilla extract, a pinch of salt, and 24oz. of flour and combine.
- Let the dough rest in the refrigerator for 30min and roll it out.
- You can use a mini muffin tin to make little cups or just cut out rounds with a cookie cutter.
- Bake the “shells” for 20 minutes until they are crisp.
- Fill them with the pumpkin chutney and serve.