This delicious combination of juicy steak & black truffle with mashed potatoes will leave your whole family more than impressed!
GRILLED SKIRT STEAK WITH BLACK TRUFFLE VINAIGRETTE AND MASHED POTATOES
1 1/2 pounds skirt steak
1 tablespoon rosemary (chopped)
6 tablespoons extra-virgin olive oil (divided)
2 shallots (minced)
2 tablespoons black truffle (chopped, fresh or canned)
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
1 1/2 pounds Yukon Gold potatoes (peeled and quartered)
kosher salt and freshly ground black pepper (to taste)
For the Skirt Steak: heat a grill or grill-pan to medium-high heat.
Season the skirt steak generously on both sides with rosemary, salt and freshly ground pepper. Lightly coat both sides of the steak with olive oil. Grill steak to desired doneness, or 4-5 minutes per side for rare. Remove steak to cutting board to rest for 10 minutes before slicing.
For the Vinaigrette: in a mixing bowl, add the shallots, black truffle, balsamic vinegar, and apple cider vinegar. Using a whisk, slowly stir in 1/4 cup olive oil. Season with salt and pepper, to taste.
To serve, slice the steak on a bias against the grain. Drizzle with Black Truffle Vinaigrette and serve with Yukon Mashed Potatoes.
For the Yukon Mashed Potatoes: in a large pot, add potatoes and enough cold water to cover by an inch. Add a pinch of salt and bring to a boil. Simmer for 15-20 minutes, until potatoes are fork tender. Drain.
In a large bowl, add potatoes, 2 tablespoons olive oil, along with a pinch of salt and freshly ground pepper. Using a potato masher, mash potatoes well. Use wooden spoon to combine.
– Season the steaks ahead of time. Let marinate overnight for ultimate flavor.
– Serve the mashed potatoes with a dollop of mascarpone cheese on top, if desired.