Roseda Farms Skirt Steak Recipe

Inspired by The Dabney

Time1h

Serves4

grilled skirt steak, smoked chimichurri, maitake mushrooms, charred onion, potato purée, glazed fireside farms carrots

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Ingredients

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1
Prepare the Skirt Steak
Season the skirt steak with salt and black pepper on both sides. Preheat a grill to medium-high heat.
2
Grill the Skirt Steak
Place the skirt steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the grill and let rest for 5 minutes before slicing.
3
Sauté the Maitake Mushrooms
In a skillet over medium heat, add a tablespoon of olive oil. Add the maitake mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt to taste.
4
Char the Onion
Cut the onion into thick slices. Brush with olive oil and place on the grill for about 3-4 minutes on each side until charred and softened.
5
Prepare the Carrots
Peel the Fireside Farms carrots and cut them in half lengthwise. In a skillet, add a tablespoon of butter and sauté the carrots on medium heat until tender, about 8-10 minutes. Glaze with a bit of honey for sweetness, if desired.