Charred Chimichurri Skirt Steak

Inspired by a dish I experienced at the Epcot Food & Wine Festival, this recipe is perfect for summer with a variety of flavors all layered together. A recipe with fresh, summer produce and cool refreshing sauces make this a delicious choice on a hot summer day.

A corn cake, that includes fresh summer corn, goes on the bottom of each service plate. Next layer consists of a few slices of skirt steak that had been marinading in homemade chimichurri. Then you place a dollop of the pickled vegetable slaw on top of the steak and garnish with the creamy cilantro aioli and more of the fresh herb flavor of chimichurri around the plate.

This recipe is easier than it seems as the chimichurri, pickled vegetable slaw and cilantro aioli can all be made a day or two beforehand.

Chimichurri

1 cup flat leaf parsley – leaves only – chopped fine
3 cloves garlic – minced
2 tablespoons fresh oregano – chopped
⅓ cup Fustini’s Medium Mono Cultivar EVOO
2 tablespoons Fustini’s Invecchiato Wine Vinegar
Pinch salt
Fresh ground black pepper
Pinch crushed cayenne

Mix all together and set aside.

Skirt Steak

1 skirt steak – trimmed of excess fat
½ cup chimichurri
Fustini’s Medium Mono Cultivar EVOO

Rub skirt steak with chimichurri and let marinate two hours or overnight.  

Prepare a hot grill. Grill skirt steak until slightly charred on each side. Let rest for a few minutes then slice against the grain and serve.

Smoked Corn Cake

½ cup all-purpose flour
1 tablespoon corn meal
¼ teaspoon baking powder
Pinch smoked salt
Pinch ground black pepper
½ cup milk
2 tablespoons Fustini’s Medium Mono Cultivar EVOO plus more for the griddle
2 eggs
2 cups corn kernels – from grilled or smoked corn

Preheat griddle. Whisk together flour corn meal, baking powder, salt and pepper in medium size bowl. Add milk, EVOO and eggs and whisk until smooth. Fold in corn kernels. Cook like pancakes on hot oiled griddle on both sides until golden and crisp.

Pickled Vegetable Slaw

1 carrot – peeled and julienne
1 red pepper – all pith removed and julienne
1 poblano – julienne
1 sweet onion – julienne
2 cups napa cabbage – sliced thin
1 cup Fustini’s Vinoso Vinegar
1 cup Fustini’s 12 Year White Balsamic
1 teaspoon salt

Place carrot, peppers, onion and cabbage in large bowl. Combine Fustini’s Vinoso Vinegar and 12 Year White Balsamic and salt in medium-size pot and bring to boil over moderate heat. Once boiling, pour over vegetables and stir to coat. Let sit 30 minutes and stir again. Refrigerate overnight. Drain before using.

Cilantro Aioli

½ cup mayonnaise
1 tablespoon Fustini’s Cilantro and Onion EVOO
1 teaspoon Fustini’s Invecchiato Vinegar
Pinch salt
Fresh ground black pepper
2 tablespoons fresh cilantro – chopped

Whisk all together and refrigerate until ready to use.

To serve:

Place a corn cake on the bottom of each service plate and top with a few slices of skirt steak. Place a dollop of vegetable slaw on top and garnish with Cilantro Aioli and more Chimichurri around.

By Chef Andy,
Fustini’s, Holland