When I think about skirt steak, I start salivating. I’m a long time fan!
Having a proven recipe for this beef cut will make it the perfect option for your next dinner party. The secret ingredient in seasoning my skirt steak is mushroom powder made from crushed dried shiitake mushrooms. This gives the steak an extra earthiness and can be easily found in the spice aisle of most natural gourmet supermarkets. Making the chimichurri sauce ahead of time allows the flavor of the sauce to last long enough to add a complementary kick to each bite of steak.
Skirt steak cooks quickly and is best served medium rare. It’s important not to marinate too long so the steak doesn’t get mushy, but 30 to 40 minutes is enough to allow the marinade to penetrate this thin piece of meat and make it tender.
Reducing the carbohydrate content of mashed potatoes, or pommes purée as the French call them, can be achieved by using celery root as the main ingredient and one or two Yukon gold potatoes to give it structure. Adding heavy cream, vegetable stock, and a little butter will make the puree velvety and smooth. Choosing vegetables to round out this meal doesn’t have to be difficult. Because it goes well with almost anything. Gourmet meals don’t have to be complicated.
Skirt steak dinner with celery root pomme puree
yield 2
chimichurri sauce ingredients
1 cup flat leaf parsley (finely chopped)
1/3 cup finely chopped fresh oregano leaves
1/2 teaspoon crushed dried oregano
1/2 teaspoon red chili flakes
2 teaspoons red wine vinegar
1/2 – 3/4 cup extra virgin olive oil
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
How to make chimichurri sauce
Combine all ingredients in a bowl and mix well. Let stand 30 minutes to 1 hour before serving.
Ingredients for celery root pomme puree
1 medium celery root, peeled and cut into 1-inch pieces
1-2 medium-sized Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup fresh cream
1/2 cup vegetable stock (as needed)
4 tablespoons unsalted butter
Salty as you like
Pepper (appropriate amount)
How to make celery root pomme puree
Boil the celery root and Yukon Gold potato chunks in a medium saucepan for 20 minutes or until fork-tender.
Meanwhile, heat the cream and vegetable stock separately. Melt the butter.
Strain the celery root and potatoes. Mash the vegetables with a potato masher or potato ricer.
Add the cream and butter. Add vegetable stock, 1 tablespoon at a time, as needed. Whisk until velvety smooth.
Season to taste with salt and pepper.
skirt steak ingredients
1 pound skirt steak, trimmed of excess fat and cut into equal halves
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon mushroom powder
2-3 tablespoons red wine vinegar
How to make skirt steak
Preheat a nonstick frying pan over high heat.
Season half of the skirt steak with salt, pepper, and mushroom powder.
Add red wine vinegar to the bowl.
Place the steak in a bowl of red wine vinegar, making sure the vinegar touches all surfaces of the steak. Marinate for 30 minutes, turning steaks at 15 minutes to marinate evenly.
Lift the steak from the bowl and drain excess liquid back into the bowl.
Grill the steak halves for 3 to 4 minutes on each side, or until slightly browned. When steak reaches 130 degrees Fahrenheit, remove and let rest for 5 minutes.
Season with salt and pepper. Once completely rested, slice the steak along the grain. Serve immediately.