How To Grill A Skirt Stack And Serve It With Spoon Sauce – Rob Report

Top chef Season 15 runner-up Adrian Chatham’s first cookbook is an expression of his cooking style where he likes to take classic Southern and Civil Food items and prepare them a little. I The best of Sunday She offers over 100 recipes based on her upbringing and years at great restaurants like Le Bernardine and Red Rooster. Just in time for the summer, here’s a recipe for a grilled skirt stack and how to make a spoon that you’ll want to apply to everything that comes out of your grill this season.

Whenever my dad would take us to dinner on Sunday, I would always order steak and eggs. That’s when I fell in love with the skirt as a cut. It is not overly lean, which means it stays juicy no matter how hard you eat it and has enough fat to cover your face. This grease works well with Argentine-style chemo, a kind of acidic, bright pesto with lots of fresh herbs. Although, of course, I had to add mustard greens for a little southern flavor!

Grilled skirt stack with mustard-green spoon

Serves 4

  • 0.25 c plus 1 tbsp. Extra virgin olive oil
  • 3 cloves of garlic
  • 1 tbsp. Kosher salt
  • 0.5 tsp fresh pepper
  • 0.5 teaspoon onion powder
  • 1 (2.5 lb.) skirt stack
  • 0.5 c mustard greens
  • Spoon (below recipe), to serve

Pour 0.25 c. Put oil in a small bowl and grind the garlic using a micro-plane. Add salt, pepper, and onion powder and stir to mix well.

Place the skirt stack on a tray or in a large bowl and rub the oil mixture thoroughly. Cover and refrigerate for at least 2 hours or overnight.

When you are ready to cook, remove the steak from the fridge and let it sit at room temperature for five to 10 minutes.

Prepare a grill for high heat or heat a large grill pan over high heat. Drizzle the paper towel with the remaining 1 tbsp. Use oil and towel to oil the grates. Lay the stack in a cross direction on top of the grates and cook for 3 to 4 minutes until the grill marks appear, then turn over and cook on the other side until you have deep marks, 3 to 4 more. Minutes This should result in medium to medium rare meat, so cook for a minute or more if you wish. Transfer the steak to a serving platter and let it rest for 3 to 4 minutes before cutting into thin slices at an angle across the grains.

Serve immediately with a spoon.

Clarkson Potter

Spoon mustard greens

Chemichori – a type of Argentine pesto traditionally made from chopped parsley, red wine vinegar and plenty of garlic – is another spice. They are especially good friends with grilled meats, cutting fat by adding a shiny herbal flavor and a touch of acidity. These features are equally welcome when sprinkled over avocado toast, added to eggs, or shaken in a pot of soup or beans.

However, as much as I like it, I’ve always found the spoon a little less spicy. And I don’t mean just the heat (although Fresno Chile is great for what I’ve included in this recipe). There’s a special dynamic chili that I’ve been thinking about for a long time, and the experiment led me to this winning combination, which naturally features mustard greens. They have a Wasabi ore back note that packs heat as well as flavor. You may know that your steak plays a second time in your sauce!

  • 0.5 bunch (about 0.5 lbs) mustard greens
  • 6 branches of red pepper
  • 0.5 minced
  • 1 medium garlic clove, chopped (see Pro Tip)
  • 0.67 c extra virgin olive oil
  • 1 Fresno or any small, moderately spicy red pepper, minced
  • 1 lime zest
  • 0.33 cup red wine vinegar
  • 1 tbsp. Kosher salt
  • 1 heavy pinch of fresh pepper

Wash and dry the mustard greens and red chillies. Remove the thick stems below the mustard greens. Cut the red pepper (stems and leaves) and the mustard greens together, then place them in a food processor minced and with the garlic.

Add the ingredients once or twice to combine, then add the oil, chili, and lime zest and cook for 2 or 3 seconds.

Use a rubber spatula to scrape the mixture into a bowl. Sprinkle with vinegar, salt and pepper.

Let the spoon sit for at least 10 minutes before using. Store in an airtight container in the refrigerator for 3 to 4 days.

Level up: Simply add the wow factor to the grilled steak by spooning the easiest steamed fish, baked chicken breast, roast pork tenderloin, or a spoon on top. Or make whole roast chicken and when the skin is old, grind it with a spoon. It is also a great spice for cereal bowls and provides an herbal ingredient in dishes such as grilled skirt steaks.

Pro Tip: Use a microwave whenever garlic is minced. It saves time and protects your hands from odors for the rest of the day.

Reprinted from The best of Sunday. Copyright © 2022 Adrian Chatham with Sarah Zoran. Photo copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an image of the Random House.

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