12-Year White balsamic ·
Cilantro and Onion olive oil ·
Jalapeno Lime balsamic ·
Meat and Poultry ·
SELECT Medium olive oil ·
Charred Chimichurri Skirt Steak with Smoked Corn Cakes, Pickled Vegetable Slaw, and Cilantro Aioli
Charred Chimichurri Skirt Steak
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 skirt steak, trimmed of excess fat
- 1/2 cup Chimichurri Sauce
- 1 cup flat-leaf parsley, leaves only, chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh oregano leaves, chopped
- 1/3 cup Fustini's Cilantro and Onion olive oil
- 2 tablespoons Fustini's Jalapeno Lime balsamic
- salt and fresh ground black pepper to taste
- pinch crushed cayenne
- 1/2 cup flour
- 1 tablespoon cornmeal
- 1/4 teaspoon baking powder
- pinch Fustini's Smoked Salt
- pinch ground black pepper
- 1/2 cup milk
2 tablespoons Fustini's Medium SELECT olive oil, plus more for the griddle
- 2 eggs
- 2 cups corn kernels, from grilled or smoked corn
- 1 carrot, peeled and julienne
- 1 red pepper, all pith removed and julienne
- 1 poblano pepper, julienne
- 1 sweet onion, julienne
- 2 cups Napa cabbage, sliced thin
- 1 cup Fustini's Jalapeno Lime balsamic
- 1 cup Fustini's 12 Year White Balsamic
- 1 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon Fustini's Cilantro and Onion olive oil
- 1 teaspoon Fustini's Jalapeno Lime balsamic
- pinch salt
- fresh ground black pepper
- 2 tablespoons fresh cilantro, chopped
Directions
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- Mix all together and set aside until ready to use.
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- Preheat griddle. Whisk together flour cornmeal, baking powder, salt and pepper in a medium-sized bowl. Add milk, olive oil, and eggs and whisk until smooth. Fold in corn kernels. Cook like pancakes on a hot oiled griddle on both sides until golden and crisp.
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- Place carrot, peppers, onion and cabbage in a large bowl. Combine Fustini's vinegars and salt in a medium-size pot and bring to boil over moderate heat. Once boiling, pour over vegetables and stir to coat. Let sit for 30 minutes and stir again. Refrigerate overnight. Drain before using.
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- Whisk all together and refrigerate until ready to use.
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Rub skirt steak with Chimichurri and let marinate for 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.
To serve: Place a corn cake on the bottom of each serving 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 Sauce around.
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