Skirt Steak, Arugula Salad, Queso Blanco, Red Pepper Coulis, & Chimichurri

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Prep Time:  20 mins.    Cook Time:  12 mins.   Serves:  2

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Skirt steak is a cut more prized for flavor than tenderness.   Fatter than filet with slightly more steps in preparation, it is not the usual choice for home cooks.  However, it is a great choice to match with the bitter, peppery arugula greens, and the sweetness of roasted bell peppers.

Skirt steak can come with a tough membrane that needs to be removed before cooking.  You can request that your local butcher remove it or you can remove it yourself at home.  If not cooked properly skirt steak can be tough.  A quick pan sear to medium rare or medium is the preferred technique.  Make sure to slice against the grain, as with most steaks, to maximize tenderness.  

I used baby arugula in the salad as I think it has better flavor than the more mature greens.  The only drawback to this is that baby arugula can be a bit stemmy.  While definitely a labor of love, removing the stem from the leaves will give you a nicer product.  

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Ingredients:

• 1 lb skirt steak
• 1 large red bell pepper
• 1 cup baby arugula; stems removed
• ⅓ cup sweet corn
• ¼ cup crumbled queso blanco
• 1 tbsp crushed red pepper flakes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp dried thyme
• 2 tbsp fresh parsley
• 2 tbsp fresh lime juice
• 1 tsp sherry vinegar
• 3 cloves garlic;  chopped and divided
• ½ shallot; chopped fine
• ½ shallot; sliced thin into rings
• ¼ cup + 1 tbsp olive oil; divided
• 2 tsp vegetable oil
• Salt and pepper to taste

Method:

Preheat oven to 450 degrees.  Place red pepper directly on oven rack and cook 10-15 mins until skin begins to char.  Place pepper in a mixing bowl and cover with a towel.  Set aside.

Place a saute pan over medium heat and add in 1 tbsp olive oil along with chopped shallot and 1 clove chopped garlic.  Saute garlic and shallot for 3-5 minutes.  Once cooked, add the garlic and shallot to a food processor.  Return to the red pepper and remove the skin and seeds.  Add the cleaned pepper to the garlic and shallot in the food processor along with the sherry vinegar and salt and pepper to taste.  Process pepper on high until very smooth, then pass mixture through a fine mesh sieve.  Set aside.  

Add ¼ cup olive oil along reserved garlic, oregano, basil, thyme, parsley, red pepper flakes and lime juice to a mixing bowl.  Season with salt and pepper and set aside.  

Place a large skillet over high heat.  Add vegetable oil and heat pan until very hot.  Season skirt steak heavily with salt and pepper before placing in pan.  Cook skirt steak 3-4 minutes on each side before removing from the pan and letting rest 5-10 minutes.

Toss together baby arugula, corn, and sliced shallot in a mixing bowl.  Drizzle salad with olive oil and fresh lime juice then season with salt and pepper.  Serve salad alongside skirt steak, topping with crumbled queso blanco.  Serve chimichurri over steak with red pepper coulis on side.  

A Better Chicken Dinner Part 2: Organic Chicken Breast, Celery Root Puree, Spring Vegetables, & Pickled Radish

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Prep time:  30 mins.   Cook time:  30 mins.   Serves:  2

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The carrots and asparagus are intentionally given minimal attention here , in order to bring out their freshness and true flavor.  Simply seasoning with salt and pepper and roasting will bring out natural sugars and give a clean, fresh palate to work with.  

Celery root is exactly what it sounds like, the tuber that celery stalks grow from.  It has the vegetative taste of celery with the earthiness of a russet potato.  Simmered until very tender and then pureed with buttermilk and butter gives it a mashed potato like texture while retaining most of the original flavor.  

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Ingredients:

• 1 whole split chicken breast
• 1 whole celery root; peeled and cubed
• 1 large leek; sliced
• 4 whole carrots; peeled
• ½ lb asparagus
• 1 radish; sliced very thin
• ⅓ cup white wine vinegar
• 2 tbsp granulated sugar
• 1 tbsp salt
• 2 tsp celery seeds
• 3 tbsp butter; divided
• 3 tbsp vegetable oil; divided
• ¼ cup buttermilk
• 1 cup water
• ¼ cup fresh parsley; chopped
• Salt and pepper to taste

Method:

Preheat oven to 400 degrees.  In a small saucepan, add vinegar, tbsp salt, sugar, and celery seed.  Bring to a simmer over medium heat.   When vinegar mix is hot, pour over sliced radish.  Set aside and allow radish to pickle while you prepare the rest of your components.

Place a sauce pan over medium  and add cubed celery root and water.  Simmer celery root until very tender.  Strain celery root and add to a food processor.  Puree celery root, adding in 1 tbsp butter and buttermilk, until very smooth.  Season with salt and pepper and set aside.

Place a saute pan over medium heat with remaining butter.  Add leeks and season well with salt.  Allow the leeks to gradually cook down and become tender, occasionally stirring and adding a tbsp of water to make a light sauce.  

While the leeks are cooking, place a large skillet or saute pan over high heat with 2 tbsp of vegetable oil.  When the pan is very hot, place your chicken breast skin side down in the pan.  Immediately place the pan in the oven and roast chicken until it reaches an internal temperature of 160, about 15 minutes.  Flip the chicken over about halfway through the cooking time to ensure it cooks evenly.  

Meanwhile, add remaining vegetable oil to a saute pan and add carrots, seasoning with salt and pepper.  Place the pan in the oven and allow the carrots to roast until fork tender, about 10 mins.  Halfway through the cook time, add in the asparagus and roast both vegetables together.  Slice carrots in half to plate once they are finished.