I recently purchased 40 pounds (!) of grass-fed beef as part of a cow share. The meat came in many different cuts, one of which was skirt steak.
Skirt steak comes from the diaphragm muscle of the cow and is long and flat. It cooks very quickly, and is delicious when grilled or broiled. it does not have to be marinated but I prefer the extra flavor that results when you do so, and I love this Asian-style marinade.
To keep with the Asian theme, I made a cilantro gremolata (gremolata is usually made with parsley) to spoon on top. Gremolata is not generally made with preserved lemon, but I made a large batch this summer and like to use it in recipes instead of lemon zest; feel free to substitute regular lemon zest, though.
Broiled Grass Fed Skirt Steak with Cilantro and Preserved Lemon Gremolata
First, Marinate and Broil the Steak:
1/2 Tb. olive oil
dash toasted sesame oil
1 Tb. rice vinegar or lime juice
1/2 Tb. soy sauce or tamari
1/2 Tb. honey
1/2 Tb. peeled and minced fresh ginger
1 pinch red pepper flakes
1 pound skirt steak, grass-fed if possible
course salt and fresh ground pepper to taste
Mix olive oil through red pepper flakes in a medium bowl. Place the skirt steak in the bowl with the marinade. Cover and refrigerate for at least 1 hour (or up to a day), turning the steak in the marinade one or more times, if possible (to make sure it is all covered at some point).
Preheat your broiler to high. Place a piece of foil over a large baking sheet and lay the skirt steak on top. Pour the remaining marinade on top of the steak. Broil for 4 minutes on each side (for rare); broil a bit longer on each side if you prefer it a bit more well done.
Make the Gremolata and Serve:
1 large garlic clove, peeled and minced
1/4 cup cilantro, minced
1 tsp. preserved lemon rind, minced (or use freshly grated lemon zest)
1 pinch black lava sea salt (or “regular” course salt)
While the steak is cooking, mix the gremolata ingredients together.
Remove the steak from the oven and sprinkle with salt and pepper.
“Tent” the steak with another piece of foil for 10 minutes before slicing. Serve sliced across the grain, with the gremolata spooned over.
Before you go, make sure to check out my bid item for Menu for Hope!
And lastly, this healthy meat recipe is my contribution to Slightly Indulgent Tuesdays as well as Real Food Wednesdays!
The 6th Annual Menu for Hope begins today and runs through December 25th. Menu for Hope is a charity event started by the incomparablePim. For Menu for Hope 6, bloggers from around the world are working together to raise money for a World Food Program initiative called Purchase for Progress.
Menu for Hope works like this: every $10 you donate will buy you a ticket to bid on one of the items contributed by participating bloggers, and you can buy as many tickets as you like. The campaign ends on December 25, and the results will be announced on January 18.
A full list of available bid items will be compiled and available at Pim’s Blog soon. There are also regional lists hosted by Helen of My Tartelette, Shauna of Gluten Free Girl and the Chef, Tara of Seven Spoons, David of David Lebovitz, Ed of Tomato and Alder of Vinography.
The fundraising is managed by First Giving; all money passes through their hands. Again, tickets cost $10 each and each ticket gives you one chance on the bid item of your choice.
Here is my bid item:
UE11: Fleisher’s Grass Fed and Organic Meats Gift Certificate + a copy of Julie Powell’s new memoir Cleaving.
Josh and Jess Applestone of Fleisher’s Grass Fed and Organic Meats in Kingston, NY have generously donated a $25 gift certificate to their wonderful shop (they also deliver to Brooklyn and Manhattan). With the gift certificate, you also get a copy of Julie and Julia author Julie Powell’s new memoir Cleaving (which chronicles her meat apprenticeship at Fleisher’s). There are no shipping restrictions for this bid item.
I do hope you’ll bid on this, or on one of the other great items!
Now, here’s what you need to do:
1. Choose the bid item/items of your choice from the Menu for Hope main bid item list or from one of the regional lists.
2. Go to the donation site at Firstgiving and make a donation.
3. Please specify which bid item you’d like in the ‘Personal Message’ section in the donation form when confirming your donation. You must write-in how many tickets per bid item, and please use the bid item code.
Each $10 you donate will give you one raffle ticket toward a bid item of your choice. For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02 – 2xEU01, 3xEU02.
4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
5. Please check the box to allow us to see your email address so that we can contact you in case you win. Your email address will not be shared with anyone.
Check back on Chez Pim on Monday, January 18 for the results of the raffle…good luck!
The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croûte (or alternative recipes for Beef Wellington or Vegetables en Croûte) from Good Food Online.
Salmon en Croûte was a first for me. I was happy to learn that for such an elegant-looking dish, it’s not very hard to make. Salmon en Croûte is typically made with homemade short-crust pastry (similar to puff pastry) but many home cooks use store-bought puff pastry instead.
I have made puff pastry before (for the Daring Bakers, in fact), but I chose to try something different this time and made my Salmon en Croûte with an unusual, somewhat healthier pastry dough from the Nourishing Traditions cookbook.
The recipe below makes quite a but of dough; knowing that I was going to cook this dish just for myself, I cut the ingredients in half.
from Nourishing Traditions by Sally Fallon
1 cup plain yogurt
2 sticks organic butter, softened
3 1/2 cups organic whole wheat flour or spelt flour
2 tsp. salt
Cream yogurt with butter. Blend in flour and salt. Let stand, covered, overnight, and then wrap in plastic or parchment and store in the refrigerator until ready to use. Use unbleached white flour to keep it from sticking when rolling it out.
For the Salmon En Croûte:
1/2 recipe yogurt dough, above (or use homemade shortcrust pastry or puff pastry or an all-butter store-bought puff pastry)
6 oz. wild salmon
2 large handfuls baby arugula (or spinach or watercress)
3/4 cup plain yogurt
2 Tb. mascarpone cheese (or organic cream cheese)
Sea salt and fresh ground pepper
1 egg, beaten with a fork- for egg wash
Preheat oven to 350ºF. Put the yogurt and mascarpone or cream cheese in a food processor or blender with the arugula and blend until you have a creamy green purée. Season with salt and pepper.
Roll the dough out so you can wrap the salmon in it completely (approx. 2-3 mm thick). Put the salmon in the middle. Spoon some of the sauce onto the salmon.
Fold the pastry over into a neat parcel (the seam will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess, but make sure it is sealed or it may open up when cooking.
Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the leftover pastry to disguise the seam if you like.
Brush with the egg glaze.
Bake for 30 minutes or until the pastry is crisp and browned. To test whether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with more of the arugula puree as a sauce.
Check out The Daring Kitchen Blogroll to see what my fellow Daring Cooks came up with!