Marinated Skirt Steak with Chimichurri Sauce and Baby Leeks

Source: Omri Aflalo, Michael Mina’s Bourbon Steak

Recipe Type: | Seasons: , ,

This recipe was demonstrated for CUESA’s Market to Table program on July 6, 2013.

Serves 2

½ cup Yuzu Kosho Marinade (see below), divided
10 ounces skirt steak
10 baby leeks, halved
1 cup Chimichurri Sauce (see below)

Yuzu Kosho Marinade 
Makes 1 pint
1 jar red yuzu kosho
8 Shishito peppers, thinly sliced
1 clove garlic, thinly shaved
½ cup honey
½ cup fresh Sudachi lime juice (can substitute lime)
Zest of 1 Sudachi lime
1 cup grapeseed oil

Chimichurri Sauce 
Makes 1 pint
½ cup sliced baby leeks (coins)   
2 bunches lemon basil   
2 bunches Italian oregano       
1 bunch rosemary           
1 bunch thyme               
2 bunches Italian parsley           
2 bunches chives                   
½ cup olive oil   
Pinch of salt

1.    To make the marinade, add all ingredients except the oil into a blender. Purée until smooth. Add the oil in slowly to emulsify; the marinade should become thick. Chill and reserve for marinating.

2.   Sweat the leeks lightly in a pan with a little oil until they are tender. Chill in the refrigerator.

3.    To make the chimichurri sauce, pick all the leaves of the herb bunches off the stems, taking care not to bruise them. Stack the basil leaves up in small batches, and with a sharp knife, thinly julienne them. Repeat this step with the parsley. The remaining herbs can be minced separately.

4.    Add all the herbs together and cover with the olive oil. Mix them together thoroughly.

5.    When the leeks are completely cold, add them to the herb mixture.

6.    Season with a pinch of salt. Be sure all the ingredients and mixed completely and entirely coated with the olive oil. The mixture should be slightly thick, but be able to coat the beef.

7.    Marinate the steak for 24 hours with ¼ cup of the yuzu kosho marinade. Marinate the leeks in ¼ cup of the marinade for at least 4 hours. (We cryovac them in the restaurant; you can use a food saver vacuum to do this.)

8.    After marinating, grill or sear the steak to desired doneness.

9.    Grill the leeks until tender.

10.    Bring it all together by slicing the steak on the bias, against the grain, very thin. Lay it over the leeks, and sauce the whole dish with the chimichurri.

Farmers Market Ingredients