The boys and I traveled to Washington DC a few weeks ago to visit with my brother and his family, and to catch Roger Waters’ “The Wall” concert. Before we go any further, a quick tip from a long time Pink Floyd fanatic. Any of you out there that have even the slightest interest in seeing this show, I strongly urge you to do so. It is a musical and theatrical extravaganza unlike anything you have seen before, a real tour de force, and worth every penny of its admittedly high ticket price.
OK…switching hats now from my concert promoter’s baseball cap to my restaurant promoter’s toque. Today’s dish is one that was handed to us on a promotional card (pitching a new cookbook,Bistro Laurent Tourondel: New American Bistro Cooking ) as we left dinner at the quite fabulous “BLT Steak” the night before the concert. BLT Steak is the uber-steakhouse of the talented French chef, Laurent Tourondel, and while this particular recipe was not on the menu the night we dined there, we knew immediately that it was one we wanted to try soon.
If the quality of this recipe is on-par with the others in Tourondel’s cookbook, then Santa will be hearing about it in my annual letter to the North Pole. Quite simply, these were some of the tastiest steaks we have EVER made, the marinade fresh and packed with flavor, and the richness and texture of the skirt steaks made us all swoon over these babies.
Arthas got the call from the bull-pen that night as he is without a doubt our most devoted carnivore. He chopped and mixed the marinate, a task made a little simpler by my being able to find sliced lemongrass in a jar. I don’t know about where you live, but lemongrass can be tricky to find around here, and often times when I do find it fresh, it looks like its been run over a few times by an eighteen wheeler….ugh. I was thrilled to find jarred, sliced lemongrass made by “Roland” in the Asian food section of my local market. Look for it.
These steaks are quick from fridge to table, as skirt steaks are on the thin side, and therefor require just a few minutes on the grill…3 minutes MAX per side should get the job done. Do make sure you allow the meat to rest and don’t forget to cut the meat against, not with the grain, as doing so cuts across the muscle fiber of the meat, making it much more tender in your mouth.
Enjoy! – Steve
for the marinade:
- 1 cup low sodium soy sauce
- 1/2 cup toasted sesame oil
- 1/2 cup grapeseed oil
- 1 tablespoon honey
- 1/2 cup chopped lemongrass
- 1/2 cup chopped fresh cilantro
- 3 tablespoons chopped peeled fresh ginger
- 2 tablespoons chopped garlic
- 2 tablespoons chopped carrot
- 2 tablespoons chopped celery
- 6 - 8 ounce skirt steaks (flank steaks can be substituted if you can't find skirts)
- 6 tablespoons chopped roasted peanuts
- In a large bowl, make the marinade by mixing together all the ingredients. Spoon out 3 tablespoons of the mixed marinade and place in a small bowl, reserve.
- Arrange the steaks in a shallow dish, pour on the large batch of marinade, flip the steaks a few times to coat well. Cover and refrigerate for 2 hours.
- Pre-heat your grill (or a grill pan) to medium-high heat. Grill steaks to medium rare, about 3 minutes per side. Transfer to a cutting board, tent with foil and let rest for 5 minutes.
- To serve, carve the steaks into 1" slices against the grain of the meat. Arrange the slices overlapping slightly on the platter. Drizzle with a little of the reserved marinade, and sprinkle with the chopped peanuts.