Grilled, Roasted, and Pickled 

Skirt-Steak-with-Cipollini-Onions-848x478

Grilled, Roasted, and Pickled 

Skirt-Steak-with-Cipollini-Onions-848x478

Gluten Free/Serves 4

Start this recipe one day ahead so you’ll have time to marinate and pickle* This is a fun dish to share with special guests who enjoy a little creativity in their meal.  Fire it up!!!

Grilled Skirt Steak

Ingredients

  • 4ea 6-8oz Skirt steak, trimmed of extra fat
  • 4oz Chimichurri sauce

 

Method

  1. Marinate skirt steak in chimichurri – in a zip top bag for 24hrs*
  2. When nearly ready to serve, heat grill on medium temp
  3. Remove steak from bag and grill on both sides until desired temperature, no more than 2-3 minutes per side for medium rare

 

Chimichurri sauce

 

Ingredients

  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano leaves (optional)
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar (optional)
  • 1 tablespoon lime juice
  • Kosher salt and red pepper flakes to taste

 

Method

  1. Pulse the garlic and onion in the food processor until finely chopped.
  2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.
  3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).
  4. Season with salt and red pepper flakes to taste.
  5. Store in the refrigerator until ready to use

 

Roasted Cauliflower Puree

 

Ingredients

  • 1 head cauliflower
  • 4tsp olive oil
  • Kosher salt
  • White pepper
  • 3oz butter, unsalted
  • 1c chicken stock

 

Method

  1. Preheat oven to 325°
  2. Cut cauliflower into chunks
  3. Toss in oil and season with salt and pepper then spread out on a rimmed baking sheet. Roast for 15-20 minutes or until cauliflower is tender and may be browned in spots.
  4. Remove from oven, place cauliflower in blender or food processer
  5. Turn on medium, slowly add stock until a smooth but thick consistency forms. You may not use all of the chicken stock
  6. Add in butter and process until combined.
  7. Keep warm until ready to serve

 

Roasted Cipollini Onions

 

Ingredients

  • 8ea Cipollini Onions
  • 2tsp olive oil
  • kosher salt
  • white pepper

Method

  1. Preheat oven to 325°
  2. Peel skin from onions but do not trim the ends
  3. Toss onions in oil, salt and pepper and put on a rimmed baking sheet
  4. Roast in pre heated oven at 325° for 15-20 (or longer depending on the size of the cipollini) minutes until browned in spots
  5. Keep warm until ready to serve

 

Grilled Romaine

 

Ingredients

  1. 1head large romaine
  2. Vegetable oil spray
  3. Kosher salt
  4. White pepper

Method

  1. Heat grill on medium heat
  2. Split romaine in half the long way leaving stem end intact
  3. Spray romaine halves lightly with vegetable oil pray and season with salt & pepper
  4. Place romaine with cut side down on the grill
  5. Allow romaine to grill until leaves are tender but not wilted or burned, 1-2 minutes

 

Hard Boiled Eggs

 

Ingredients

  • 4ea large fresh eggs
  • 1qt water

Method

  1. Place eggs in pot of water
  2. Bring to a boil over medium high heat.
  3. When boiling, cover and remove from heat. Let eggs sit in the water for 12 minutes
  4. Remove and place in an ice bath to stop the cooking process
  5. Peel and quarter when ready to serve

 

Pickled Radishes*

 

Ingredients

  • 1 bunch radishes
  • 1 cup water
  • 1 cup white vinegar
  • 2 tbsp sugar
  • 2 tbsp salt
  • ½ tsp black peppercorns
  • 2 chili peppers, seeds and ribs removed
  • 2 cloves garlic, peeled and smashed

Method

  1. Heat water, vinegar, sugar, salt and peppercorns over medium high heat and stir until sugar and salt have dissolved.
  2. Remove from heat and add in chili’s, garlic and whole radishes.
  3. Let set 6-8 hours then put in fridge overnight
  4. Discard pickling liquid and shave thin for serving

 

When ready to serve, cut each romaine half in half the long way. Put a dollop of cauliflower puree on one side and top with grilled steak. Place a romaine quarter, cipollini onions, radishes and eggs on each plate and serve.

 

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