The first of our highlighted Cook the Book recipes out of the gate this week is adapted from an April Bloomfield dish in The Oprah Magazine Cookbook. Bloomfield is the chef at celebrated New York City gastropub The Spotted Pig. And though this dish is not on the menu there, having had several other of Bloomfield's plates, I'd imagine this one is up there, too. I'm clipping it and adding it to my summer grilling menu to find out for sure.
Cook the Book: Grilled Skirt Steak Salad
About This Recipe
- For the dressing:
- 1/4 cup finely chopped shallots
- 1 tablespoon freshly grated lime peel
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- For the garnish:
- Peanut oil, for frying
- 1/2 cup all-purpose flour
- 4 medium shallots, thinly sliced, rings separated
- 3 long hot red chiles, thinly sliced
- 1/2 teaspoon kosher salt
- For the steak and salad:
- 2 pounds skirt steak, cut into 4 pieces, excess fat trimmed, room temperature
- 1 teaspoon kosher salt
- 2 limes, halved
- 1 tablespoon extra-virgin olive oil
- 3 bunches watercress, trimmed
- 1 cup fresh chervil leaves
- Sea salt
In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt. Whisk to combine.
In a medium-deep saucepan, heat 1 inch peanut oil to 325°F. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chiles in the other. Shake excess flour from shallots; fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper-towel-lined cookie sheet. Repeat with chiles. Sprinkle with salt.
Preheat a grill or stovetop grill pan to medium-high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes a side for medium-rare. Remove to a large bowl; squeeze juice from lime halves over steak; drizzle with olive oil. Let stand while making salad.
In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt. Remove steak to cutting board; reserve juices in a bowl. Slice steak thinly. Place half the salad on a serving platter. Top with half of steak. Reserve a small amount of of salad to garnish top; repeat with remaining salad and steak. Whisk reserved juices in bowl; add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chiles.