BACKSteak “Churrasco” March 2016
Ingredients
Grilled Skirt Steak “Churrasco”
- 8 oz. Skirt Steak
- 1 ea. Whole Egg
- 2 c. Fingerling Potatoes, halved
- 1 c. Pearl Onions
- ¼ c. Red Onion, julienne
- 3 t. Cilantro, whole leaves
- Salt and Black Pepper, to taste
Chili Broth
- 1 ea. Red Onion, julienne
- 1 t. Garlic, sliced thin
- 6 ea. Guajillo Chili Peppers
- 1 ea. Red Tomato, halved
- 1 qt. Chicken Stock
- 1 tsp. Ground Cumin, toasted
- 2 tsp. Brown Sugar
- Salt and Black Pepper, to taste
Avocado Puree
- 1 ea. Avocado, peeled
- 1 t. Scallion, chopped
- 2 t. Red Tomato
- 2 tsp. Lime Juice, fresh
- Salt, to taste
Preparation
Prepare the chili broth and avocado puree in advance.
To prepare avocado puree, combine all ingredients and smash together with a fork until smooth. Adjust seasoning and reserve.
For chili broth, cut the tomato in half and grill it on a char grill until tender and starting to char. Sauté your red onions and garlic together until very tender and begins to brown. Add your char grilled tomato, cumin and brown sugar and reduce heat to a gentle simmer. Remove stems and seeds from dried guajillo peppers. Rehydrate the peppers in in the chicken stock and bring to a boil. Once the peppers are tender, add them and the stock to the simmering tomatoes. Simmer this mixture for 30 min. Carefully blend the mixture in a blender until thick and smooth. Adjust seasoning and reserve.
Toss your fingerling potatoes and peal onions in olive oil, salt and pepper and roast them until tender in an oven set to 275 f. While they roast, grill your skirt steak to your desired temperature. Heat the chili broth in a cast iron pan and stack your steak into the broth. Garnish with a fried egg on top of the steak, avocado puree, red onions, cilantro, roasted potatoes, pearl onions and avocado puree last.
