S6 E25 | Shepard Fairey, Frank Zummo, Adrian Young | Punk Rock + OBEY Art | Something’s Burning
Street art legend Shepard Fairey, No Doubt drummer Adrian Young, and Sum 41 drummer Frank Zummo swing by the kitchen to go deep on punk rock, skate culture, and creative lanes while searing steak and building the most aggressive tacos possible. [cite: 11, 12]
Steak and Marinade
Ingredients
- 2 pounds skirt steak (or flank steak) [cite: 16]
- 4 TBS grapeseed oil [cite: 17]
- 1 lemon, juiced [cite: 18]
- 1 lime juiced [cite: 19]
- ¼ cup tequila reposado [cite: 20]
- 1 serrano chile, rough chop [cite: 21]
- 4 cloves garlic, rough chop [cite: 22]
- 6 springs cilantro, stems and leaves [cite: 23]
- 3 green onions, rough chop [cite: 24]
- 1 TBS onion powder [cite: 25]
- 1 tsp cumin [cite: 26]
- 1 tsp paprika [cite: 27]
- 1 tsp salt [cite: 28]
- 3 TBS butter, melted [cite: 29]
Steps
- Blitz marinade ingredients (oil through salt) in a blender quickly to combine, then pour into a large zip lock bag. [cite: 65]
- Add steak to the bag, seal, and massage the marinade into the meat. [cite: 66]
- Set aside at room temp for 30 minutes or in the fridge for up to 2 hours. [cite: 67]
- Grill on a high-heat pre-greased plate for 3-4 minutes on the first side. [cite: 83, 84]
- Flip and cook for 2-4 minutes (aiming for 135F), brushing the seared side with melted butter. [cite: 85, 86]
- Rest on a cutting board, then slice across the grain into ½-1 inch thick slices. [cite: 87, 90]
Tortilla de Nopal
Ingredients
- 2 nopal leaves/paddles, peeled, spines removed [cite: 48]
- 1 cup spinach [cite: 49]
- 2 sprigs cilantro [cite: 50]
- 1 cup warm water [cite: 51]
- 2 cups corn masa flour [cite: 52]
- 1 tsp salt [cite: 53]
Steps
- Roughly peel nopal leaves to ensure no thorns are hiding; blitz with spinach, cilantro, and water in a blender for 1-2 minutes. [cite: 69, 70]
- Stir masa and salt in a bowl, then pour in the nopal mixture to form a soft, pliable dough. [cite: 71, 72]
- Roll dough into golf ball size balls, press flat in a parchment-lined tortilla press. [cite: 88]
- Cook on a hot skillet for 30-60 seconds per side until browned and puffed; keep warm in a towel. [cite: 89]
Spicy Onion Jam
Ingredients
- 2 TBS grapeseed oil [cite: 31]
- 1 ½ pounds red onion, halved and thinly sliced [cite: 32]
- 6 cloves garlic, sliced [cite: 33]
- 2 chipotle chilis in adobo, diced [cite: 34]
- ½ cup balsamic vinegar [cite: 35]
- ¼ tsp cayenne [cite: 36]
- ¼ tsp salt [cite: 37]
Steps
- Sauté onions in oil over medium heat for 10 minutes until softened. [cite: 61]
- Turn heat to low, add garlic, cover, and cook for 20 minutes, stirring regularly. [cite: 62, 63]
- Uncover, add chipotle, balsamic, cayenne, and salt; cook another 10-15 minutes on medium-low until vinegar reduces. [cite: 75, 76]
Queso Blanco
Ingredients
- 1 pound white american cheese, sliced or grated [cite: 39]
- ½ cup of half and half [cite: 40]
- 2 TBS butter [cite: 41]
- 1 4 oz can mild chopped green chilis [cite: 42]
- ½ tsp cumin [cite: 43]
- ½ tsp garlic powder [cite: 44]
- ¼ tsp salt [cite: 45]
- Pinch of cayenne [cite: 46]
Steps
- Place cheese, butter, and half and half in the top of a double boiler over simmering water. [cite: 79, 80]
- Once melted, mix in green chilis, cumin, garlic powder, and salt. [cite: 81]
- Hold warm until serving. [cite: 82]