Thursday, September 2, 2010

Skirt Steak with Chimicurri and Portobello "Fries"

This whole dish takes less then one hour from start to finish.

Diner went really well last night, all three elements of the dish were spot on. Also this is my first time making Portobello fries and they are now my new favorite thing. They are awesome tasting and have almost no saturated fat or cholesterol, plus they are easy to make. The skirt steak, or churassco, is inexpensive, quick to cook and it is a forgiving cut of meat. By forgiving I mean that it stays tender and juicy from medium rare to medium well so overcooking is not as big an issue as a filet or ribeye. Chimicurri is a classic Argentinian steak compliment that has many different variations, below is my style. So here is how it all went down. Serves 2 or 3 people.

Portobello "Fries"

6 medium portobello caps
3 eggs
3 cups of breadcrumbs (Italian, plain or panko: I used Italian)
1/2 cup Parmesan cheese

Pre heat the oven to 375 degrees. Rinse and de-stem the caps and let dry. Slice the caps in strips about the size of a large steak fry or about 1/2 and inch. Scramble up the eggs in a large shallow dish and toss in the mushroom strips to coat with the egg. Combine the Parmesan and the bread crumbs in a large mixing bowl and then toss in the mushroom strips. Get them well coated with the bread crumbs and lay them flat in a single layer on a baking sheet, make sure they are not touching. Bake for 25 minutes and you have the best new side dish ever.


1/2 cup of cilantro
1/4 cup parsley
3 cloves of garlic crushed and chopped
1/8 cup white vinegar
1/8 cup olive oil
1/8 cup of vegetable oil
teaspoon of red crushed chili flakes
salt and pepper

Put all of the ingredients in a food processor and pulse until all of the herbs are chopped. Do not leave it on for because it will emulsify, just pulse it about 20 times. Thats it.

Skirt Steak

1 pound skirt steak or churassco (i like the thicker cut, but if you like well done go with the thinner ones)
2 tablespoons of seasoning mix
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon marjoram
1 teaspoon cayenne
1 teaspoon black pepper
2 teaspoon kosher or sea salt (1 teaspoon table salt)

Liberally season the steak with the seasoning mix. After much trial and error this seasoning mix is my favorite for steaks. It doesn't over power the steak it just brings out the natural good flavors of the meat. Start a large sauté pan or flat top skillet on medium high heat (7.5 of 10). Once the pan is hot put in a teaspoon of oil and then the steak, it should sizzle when it hits the pan. Brown the meat on both sides until you get a nice crust. Then move the steak to a foil lined baking sheet and put it in the same oven with the portobello fries. 10 minutes for medium rare (for a thick cut), 13 minutes for medium and 17 minutes for medium well. If you have a thinner cut it will take shorter in the oven. Let the steak rest for at least 10 minutes before you cut it. Otherwise the juices will run all over and the steak will not be as moist and juicy.

Put it all together and you have a relatively quick dinner that is all made from scratch, different then the norm and under $20. Get some.

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