Serves 5
Ingredients
2½ lb Skirt steak, outside
¼ cup Basque Rub (recipe below)
1 Tbsp canola-olive oil blend
Basque Rub
½ tsp kosher salt
¼ tsp ground black pepper
2 Tbsp chili powder
Zest of 2 large oranges
Roasted Garlic Smashed Potatoes with Oregano
2¼ lb fingerling potatoes
1 Tbsp kosher salt
4 cups water
6 cloves garlic, thinly sliced
5 Tbsp unsalted butter, melted
5 Tbsp extra virgin olive oil
¼ tsp ground black pepper
1 Tbsp fresh oregano leaves, chopped
1½ cups grated Parmesan cheese
3½ Tbsp fresh lemon juice
Garlic Broccolini
8½ oz broccolini (about 1 bunch)
1 Tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp ground black pepper
1 garlic clove, minced
Feta-Asparagus Salsa Verde
5 oz asparagus, trimmed and finely chopped
2 Tbsp fresh Italian parsley, chopped
1 small garlic clove, minced
3 Tbsp extra virgin olive oil
¼ tsp kosher salt
⅓ cup crumbled feta cheese
Instructions
1. Basque Rub
Mix all rub ingredients together and set aside.
2. Skirt Steak
Preheat grill to medium-high. Trim steak of excess fat and sinew. Rub with oil and basque rub; marinate for at least 2 hours. Grill, searing on all sides until caramelized and cooked to a minimum internal temperature of 135°F. Rest 10 minutes. Cool down, then slice on a bias at 1⁄4-inch for plating.
3. Smashed Potatoes
In a large pot, cover potatoes with cold salted water. Bring to a boil and simmer until tender, 8–10 minutes. Drain and cool slightly. Preheat oven to 425°F. On a parchment-lined baking sheet, press each potato flat using the bottom of a pan. Melt butter and mince garlic and oregano. Toss potatoes with garlic, butter, oil, oregano, salt, pepper, and Parmesan. Bake 10–12 minutes until bases are crisp and Parmesan is golden. Pre-portion into 5 oz portions on sheet trays and cool down.
4. Garlic Broccolini
Trim 1–2 cm off the ends of the broccolini and mince the garlic. Transfer broccolini to sheet trays. Steam at 100% for 2–3 minutes. Coat with olive oil, minced garlic, salt, and pepper. Taste for seasoning and cool down.
5. Feta-Asparagus Salsa Verde
Bring a pot of water to a boil; prepare an ice bath. Snap ends off asparagus. Blanch in boiling water 4–6 minutes until bright green and slightly tender (1–2 minutes for thin spears). Transfer immediately to ice bath. Pat dry. Slice stalks on the bias into 11⁄2-inch pieces. Toss with chopped parsley, minced garlic, and olive oil. Season with salt. Portion into 2 oz sauce cups and top with crumbled feta.
Assembly
1. Slice beef into 1⁄4-inch slices.
2. Portion smashed potatoes to the left of the plate.
3. Fan sliced steak over the top of the potatoes.
4. Place grilled broccolini to the right.
5. Add a sauce cup of Feta-Asparagus Salsa Verde and a lemon wedge alongside.
