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Skirt Steak with Ginger Gold Apples MARIO BATALI

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The perfect fall dish!

2 pound skirt steak (trimmed)
1/4 cup olive oil (plus 2 tablespoons, divided)
Kosher salt and freshly ground black pepper (to taste)
2 golden ginger apples or other farm fresh apples (cored, sliced 1/2-inch thick)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper (to taste)
1 Bunch flat-leaf parsley (leaves only, finely chopped)
1 lemon (zested, juiced)
1/4 cup pepitas (toasted)
olive oil (to taste)

For the Skirt Steak: Heat a grill or grill pan to high heat. Remove the skirt steak from the refrigerator and allow to come to room temperature 30 minutes before cooking.
Drizzle steak on both sides with olive oil. Season with salt and pepper. Place the steak on the grill and cook until a nice char forms, about 3 minutes. Flip the steak and cook until medium rare (125ºF – 135ºF), another 2 minutes. Remove from the grill to a cutting board and allow to rest for at least 5 minutes.
For Ginger Gold Apples: In a cast-iron skillet over high heat, warm 2 tablespoons of olive oil. Add half of the apple slices and season with salt and pepper. Allow apples to cook until they develop a nice char and soften slightly, about 3-4 minutes. Add brown sugar and balsamic vinegar and toss to coat. Stir in the remaining apple slices, cooking for another minute, until the brown sugar dissolves. Remove from the heat.
For the Pepita Gremolata: In a medium bowl, add parsley, lemon zest, and juice, and pepitas. Stir to combine. Season with salt and pepper to taste.
To Serve: Slice the steak against the grain and serve alongside charred ginger gold apples. Top both with pepita gremolata and a drizzle of olive oil.
Tip: If your local market doesn’t carry Ginger Gold Apples, Golden Delicious will work just fine!

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