This Recipe is part of the Surf and Turf Father's Day Menu
Just a few years ago my butcher, Leonard (and man, what a butcher!), turned me on to these marinated skirt steaks. Well, ever since then, I’ve been experimenting with this fabulous cut, trying out different marinades and cooking techniques. I really think that skirt steaks are best done on the grill. Talk about a treat.
Ingredients
8 cloves garlic, sliced in half lengthwise
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
3/4 cup extra-virgin olive oil
1/2 cup sherry vinegar
One 13⁄4- to 2-pound skirt steak
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
12 ounces or 12 cups fresh watercress, coarse stems removed, well rinsed, with water still clinging to the leaves
1/2 teaspoon salt
Pinch of freshly ground white pepper
Crusty bread, for serving
Directions
1. Combine the halved garlic cloves, rosemary, sage, and thyme in a food processor, and process until smooth. Add the olive oil and sherry vinegar, and process to combine.
2. Season the skirt steak with the kosher salt and black pepper. Place it in a resealable plastic bag and add the garlic-herb marinade. Seal the bag, and refrigerate for at least 2 and up to 4 hours, turning occasionally.
3. Preheat a grill to medium-high.
4. Remove the steak from the refrigerator and allow it to come to room temperature for 30 minutes.
5. Remove the steak from the marinade (discard the marinade), and wipe any excess marinade off the steak with paper towels. Place the steak on the grill, and cook for 4 minutes. Rotate the steak 45 degrees and cook for another 4 minutes. Turn the steak over and cook for 4 to 6 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 7 minutes before slicing.
6. While the steak is resting, prepare the watercress: Set a large 12-inch skillet over medium-high heat and melt the butter in it. Add the minced garlic and cook, stirring, until it is soft and fragrant, about 1 minute. Add the watercress, 1 ⁄2 teaspoon of the salt, and the white pepper. Cook, stirring, until the watercress is wilted and tender, 3 to 4 minutes. Remove the skillet from the heat.
7. When ready to serve, thinly slice the steak across the grain. Serve it with crusty bread and the wilted watercress.
Serves 4
From Emeril at the Grill by Emeril Lagasse. Published by HarperCollins Publishers Ltd. copyright (c) 2009 by Emeril/MSLO Acquisition Sub, LLC. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd. Buy the book!