Skirt Steak With Roasted Carrots, Romesco, Carrot Top Salsa Verde
Chef Mike Stellato from L’inizio, Ardsley, NY
Ingredients:
Carrots with tops
Butter
Thyme
Shallots
Tomatoes
Roasted red pepper
Garlic
Sherry vinegar
Anchovy filets
Almonds
Lemon juice
Olive oil
Parsley
Chili flakes
White wine vinegar
Salt
Pepper
Directions:
Roasted carrots. Cut carrot tops and set aside. Toss carrots in olive oil, cumin, coriander, salt and pepper Pan sear carrots until you achieve the desired charred look on the outside. Don’t crowd the pan. Place on a sheet pan with parchment and roast at 400 degrees for about a half hour until carrots are tender. Set aside to cool.
Carrot top salsa verde. Place carrot tops, 1 bunch of parsley, 1 shallot, 3 garlic, 1 lemon zested with lemon juice, 1/2 cup white wine vinegar and olive oil in a vitamix and purée until a smooth consistency. Salt and pepper to taste. Add chili flakes to taste (optional)
For romesco sauce. Roast one head of garlic, 3 plum tomatoes, 2 shallots, at 400 degrees for about 35 minutes. Set ingredients aside to cool and when all done put all ingredients in vitamix with 2 roasted red peppers, 3 anchovy filets and 1/2 cup of olive oil and sherry vinegar. Blend and season to taste.
To cook steak season both sides well. Heat up pan with grape seed oil. When oil is hot lay skirt steak down away from you. Cook the steak about 5 minutes on each side. When the second side is done cooking. Put a knob of butter, 3 garlic cloves and wine thyme and baste the steak in the butter. After basting for about a minute. Set aside to rest.
Construct the plate. Build your plate by laying the romesco sauce down with the roasted carrots on top. If you want to get creative you can add other compliments such as picketed red onion, shaved fennel or crispy shallots. I also like to toss my carrots in olive oil and lemon before I plate. Cut your steak and set it next to the roasted carrots. Add your carrot top salsa verde to the steak and enjoy!
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