Spiced Skirt Steak and Veggies
Source of Recipe
Daniel Boulud's Cafe Boulud Cookbook
List of Ingredients
STEAK:
1 teaspoon white peppercorns
1/2 teaspoon black peppercorns
1/2 teaspoon Sichuan peppercorns
1/2 teaspoon allspice berries
1/2 teaspoon green peppercorns
1/2 teaspoon red pepper flakes
1/4 teaspoon finely chopped peeled ginger
4 skirt steaks, 6 oz. each
VEGGIES:
1 tablespoon extra virgin olive oil
1 medium carrot- peel, trim, cut 1/4" rounds
1 small celery root- peel, trim, cut 8 wedges
1 turnip- peel, trim, cut 8 wedges
salt, freshly ground white pepper
1 medium celery stalk, peel, trim, 1/2" slices
1 medium fennel bulb- trim, cut 8 wedges
2 sprigs thyme
2 cups chicken stock
2 tablespoons unsalted butter
TO FINISH:
1 tablespoon extra virgin olive oil
salt
1/2 cup dry white wine
2 tablespoons unsalted butterRecipe
To prepare steaks: Put the white, black, and Sichuan peppercorns in a small saute pan or skillet along with the allspice. Place the pan over medium heat and warm the spices, shaking the pan to keep them from heating too much on one side, until they are very lightly toasted but highly aromatic. Remove the pan from the heat, turn the spices out onto a cutting board, and add the green peppercorns, red pepper flakes, and ginger. Crush the spices by bashing them with the bottom of a heavy pan or working them with a mortar and pestle. Put the steaks in a container that can hold them comfortably and, using your fingers and the heel of your hand, press the spices evenly over both sides of the steaks. Cover the steaks with plastic wrap and marinate at room temperature for 30 minutes.
To prepare vegetables: Warm the oil in a Dutch oven or large casserole over medium heat. Toss in the carrot, celery root, and turnip, season with salt and pepper, and cook, stirring frequently, for 5 minutes -- keep the heat down and the ingredients moving so that the vegetables don't color. Add the celery, fennel, and thyme, and cook, stirring for 5 minutes more. Finally, pour in the chicken stock, add the butter, and bring the stock to a boil. Lower the heat and simmer the vegetables for 25 to 30 minutes or until almost all of the liquid has evaporated and the vegetables are very tender and glazed with the butter and stock. Add more salt and pepper if needed, remove from the heat, and remove the thyme. Keep warm while you cook the steaks.
To finish the dish: Warm the olive oil in a large saute pan or skillet over high heat until the oil is smoking hot. Season the steaks on both sides with salt and slip them into the pan. Brown the steaks for about 2 minutes on each side for medium-rare, a little longer for better-done meat. Transfer the steaks to a heated platter and keep warm for a moment. Spoon off the fat in the pan and add the wine. Boil the wine until it is reduced by half, then add whatever juices may have accumulated on the platter with the steaks. Pull the pan from the heat and swirl in the butter. The steaks can be sliced or not. Divide the vegetables among four warm dinner plates. Place the steak or slices of steak (sliced across the grain on a sharp diagonal) alongside the vegetables and spoon some sauce over each portion of steak. Serve immediately. Servings: 4.
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