Marinated Skirt Steak with Buttered Corn Sauce and Fresh Herb Gremolata

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Justin passed along this recipe to me a while back, and I'd tried it once with my Dad as the guinea pig. The end result seems incredibly complex and is assuredly a delicate balance of varied flavors, but the execution is simplicity unto itself. Skirt steak is delightfully inexpensive and, when cooked and cut properly, can be a tender bite with a whole lot of flavor.

I've only ever made this dish for 2 or for 1 alone - I highly advise you make this for 4 people (or two with leftovers for both of them) - this is a rich meal and, if you eat like a bird (like me), you may end up with leftovers for days. Delicious leftovers, mind you, but phew that's a lot of buttered corn sauce.




I made this recently for myself. As noted, it is not a terribly complicated recipe, but I made it on a Friday night at a leisurely pace, making my way through most of a bottle of an Oregonian Pinot Noir while I cooked for a few hours. You could increase the pace and cut down on the time entirely, but I think this sort of meal benefits from relaxing, having a glass of wine, putting on some chill tunes, and making lovely conversation with someone you care about.

Just be sure to put out some cheese and charcuterie - people gon' get hangry! Note that this recipe recommends making the marinade and marinating the beef overnight for best results.

Ingredients:


Beef and Marinade
  • 1.5-2 lbs skirt steak, cut into 4 even pieces
  • 2 cups canola oil
  • 4 garlic cloves
  • 4 sprigs thyme
  • 4 sprigs rosemary
Buttered Corn Sauce
  • 2 cups yellow corn kernels
  • 4 oz. water
  • salt
  • 2 Tbs unsalted butter
Vegetables
  • 1 cup yellow corn kernels
  • 1 cup sliced cremini mushrooms
  • 1 cup fingerling potatoes, sliced into 1/2 inch rounds
  • 1 cup yellow onion, sliced thin
Herb Gremolata
  • 1/4 cup chopped parsley
  • 1/4 cup chopped chives
  • Zest of one lemon
  • 1 Tbs freshly grated horseradish


To Prepare:
  1. Smash the garlic cloves and put into a small pot with the oil, thyme, and rosemary. Bring to a simmer to help infuse the flavors, then remove from the heat and cool.
  2. Once the oil has cooled, add the skirt steak. Cover, and let marinate overnight and all day the next day. (I marinated overnight the first time, only 12 hours the second time, and the difference was noticeable).
  3. Remove the meat from the refrigerator. Wipe excess oil and herbs from each piece before placing it on a plate. Salt and pepper the meat on both sides. Let the skirt steak come to room temperature before you begin to cook it (Step 8 below), approximately 20 minutes.
  4. While the meat comes to temperature, start the buttered corn. Put 2 cups of corn into a small pot with the butter and 2 tsp salt. Bring to a boil and then cover and cook for 5 minutes. 
  5. Transfer to a blender or use an immersion blender to puree into a sauce. If possible, strain the sauce using a mesh strainer. The end result should be something akin to a buttery corn paste.
  6. Mix together your parsley, chives, lemon zest, and horseradish. Set aside to meld the flavors while you finish preparing the meal.
  7. Add the potatoes to a pot of cold, salted water. Bring to a boil and then reduce to a simmer. Cook until the potatoes are easily pierced through with a fork. Once finished, drain and allow to cool.
  8. Add 2 Tbs of the marinade oil to a large pan and bring to a medium-high heat. Place your skirt steaks in the pan to sear. Do not crowd the pan - make sure there is room enough between the steaks for Jesus. The skirt steak is thin and will cook quickly. Cook until you begin to see a brown crust on the bottom of the steak.
  9. Flip the steaks and sear on the opposite side. What you want is a nice sear on both sides. Remove the steaks from the pan and allow to rest for 10 minutes.
  10. If needed, add oil to the pan. Add your onions, using your wooden spoon to scrape bits of steaky stickies from the bottom of the pan. Cook until the onions are softened, about 3-5 minutes.

  11. Add the mushrooms to the pan and cook for 3 minutes. Then add the remaining corn kernels and the potatoes, cooking another 3 minutes.



  12. After allowing it to rest, slice the skirt steak across the grain, at approximately a 45 degree angle.
  13. Spoon the vegetables onto a plate as a base. Lay slices of steak across. Cover with a spoonful of the buttered corn sauce, then sprinkle with a spoonful of gremolata.



Et voila!

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