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Marinated Skirt Steak, Red Chile Couscous with garden herbs, B.U.G. Farms Parisian Carrots with Tarragon

Serves 4

Recipe by: Mark Benson

 

Shopping List:

Skirt Steak 32 oz (8 oz per person)

Extra Virgin Olive Oil 2 Tablespoons

Garlic 6 cloves

Shallots 1 large

Lemon 1 ea

Fresh herbs including: Small pinch of each

    Loveage, Tarragon, Thyme, Sorrel, Cilantro

(Gathered from your own garden, Farmer's Market or any 

reputable local purveyors)

Couscous  1 1/4 cups

( I used one called M'hamsa, a hand rolled

couscous from Tebourba, Tunisia with red peppers. 

www.rogersintl.com), but any kind will do.

Stock or Water 2 1/4 cups

(Chicken, Vegetable or Beef stock)

Skirt Steak ( Flank steak or any thin cut steaks will work also,

just may not be as tender).

Parisian Carrots Enough for 1 fistful per person

(Support a local farmer/gardener or grow your own)

Butter 1 Tablespoon

Red wine vinegar, Salt and Cracked Black Pepper

Procedure:

    Marinade the Skirt Steak with Extra virgin olive oil, fresh Thyme,

Cilantro and crushed Garlic. Leave it out of the fridge and let come to

room temperature for 30 minutes in marinade. Season with Kosher salt

and Cracked black pepper.

    Wash Parisian Carrots, add to a medium pot and add water with a

pinch of salt and bring just to a simmer (light boil). Cook for about 12

minutes, until fork tender but still some bite. Drain water.

For the Couscous:

    Chop Shallot into a nice small dice (brunoise, google it!) and chop

the Loveage, Thyme, Sorrel and Cilantro. Add tablespoon of oil to a

medium pot on medium heat, and add shallot and one clove of garlic,

crushed, to pot. Sweat for a few minutes without browning shallot and

garlic. Add the Couscous and stir for 30 seconds to incorporate. Add

Stock/water and when liquid comes to a boil, cover with lid and remove

from heat.

    Heat a large saute pan, add a tablespoon of oil, and quickly sear both

sides of the Skirt Steak. Depending on the thickness, this could take less 

than 5 minutes. Set on paper towels and let rest for a few minutes.

    Take some of the finely chopped Shallot and some chopped

Tarragon and the Tablespoon of Butter and have it ready.

Remove excess oil and steak bits from large saute pan, and add

back to stove on medium. Add carrots to pan and lightly color them for

a few minutes. Season with salt and pepper, add a couple of splashes

of Red Wine Vinegar to the pan and immediately turn off heat. Add the

butter, shallots and tarragon to the pan and agitate the pan to get the

butter melting and to incorporated ingredients. If it is looking oily when 

you are ready to serve the carrots, turn heat back on and add a tablespoon

of stock or water to the pan and agitate to re-emulsify the butter.

    Remove lid from couscous and fluff it with a fork. Taste it and adjust

seasonings accordingly. Add the Zest of the 1 Lemon, and some of the 

juice if desired.

    

To Plate:

    Add couscous to plate, lay carrots on couscous, then steak next to it

and garnish with fresh cilantro. For some added brightness, squeeze the

rest of the lemon on carrots and steak.... Enjoy!

Comments

[Mark Benson]

Oh I know, man I haven't used harissa on meat for a few years... Thanks for the suggestion!

[V.Ness]

Skirt steak is soooo underrated and soooo good. I should give you some harissa - killer with steak.