Like so many people, I was a huge fan of the late actor and comedian Robin Williams and heartbroken to hear of his passing.
Not only could Robin's stand-up comedy make me laugh until I cried, he starred in one of my all-time favorite films, Dead Poets Society. If you are a writer and have not seen this movie, put it on your list to screen soon. (More on that below.)
For today, because this is a recipe blog, I am sharing a happy memory of Robin when he appeared on The Martha Stewart Show back in 2006. You won't want to miss his comedic chef act. And the recipe he makes with Martha is a delicious one. I'm posting a very slightly adapted version for you to try at home.
cooking this recipe together, click the
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If the above video does not play,
you can view it on Martha Stewart's site
by clicking here.
Slightly adapted from a recipe
Martha Stewart made with Robin Williams
on The Martha Stewart Show, April 2006
Steak Rub Ingredients:
3 cloves of garlic crushed and tossed
1 tablespoon more of coarse salt for rub (I use kosher)
2 tablespoons mild chili powder
3 tablespoons light-brown sugar
2 teaspoons smoked or sweet paprika (I use smoked)
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon espresso powder (See my note on this ingredient
at the end of the recipe)
and Robin’s process:
Step 1 - Here's the rub (heh-heh): After tossing the crushed garlic with salt, make a paste. Here’s how to do it. On a firm, flat surface (such as a cutting board or clean counter top), put the flat side of the blade on top of the garlic and press down as you pull the blade toward you. Repeat this a few times until you see a paste forming. Move this paste to a small bowl. Measure in the chili powder, brown sugar, paprika, cumin, pepper, espresso powder (aka instant espresso), and the remaining tablespoon of salt. Stir this mixture until combined. You now have your rub!
Step 2 – Prep the steak: Rub the mixture all over the skirt steak (both sides), and place the steak in a large plastic bag. Marinate the meat for 30 minutes at room temperature. (Note: You can certainly marinate longer. I like to marinate the rubbed meat for 2 to 3 hours, but note that for this amount of time, you will have to move the plastic bag into the refrigerator to prevent bacteria from forming, and be sure to allow the steak to warm to room temperature again before "shocking" the meat on the hot grill.)
Step 3 – Grill the steak: For indoor grilling, preheat a grill pan over high heat, or you can use an outdoor grill. For medium-rare, place your skirt steak on the grill, and cook for 3 minutes on each side.
Step 4 – Rest that meat: Let the steak sit for about 5 to 8 minutes before slicing. This allows the juices to re-collect and prevents them from running right out when you slice (making the meat taste dry instead of moist and juicy).
Serving idea: Thinly slice the skirt steak into strips and serve with warm tortillas, salsa, shredded cheese, sour cream, shredded lettuce, and lime wedges.
|Photo courtesy wikipedia|
Robin Williams starred in many of my favorite films, and I enjoyed his performances time and time again. Good Will Hunting; What Dreams May Come; Good Morning, Vietnam; Birdcage; and the list goes on.
If I had to choose one of his films as my all-time favorite, it would have to be Dead Poet's Society, which spoke volumes to me as a writer. Below is a scene from the movie, which seems all the more poignant today...
in the window below,
New York Times bestselling author of