SPICED SKIRT STEAK WITH BRAISED VEGETABLES

 

Ingredients for 6 servings;

Spices:

1 teaspoon white peppercorns

½ teaspoon black peppercorns

½ teaspoon Szechwan peppercorns

½ teaspoon allspice berries

½ teaspoon green peppercorns

½ teaspoon red pepper flakes

¼ teaspoon finely chopped peeled ginger root

6 – 4 ounce skirt steaks

 

Vegetables:

1 tablespoon olive oil

2 carrots, peeled, trimmed cut diagonally into 1” pieces

1 celery root, peeled, trimmed and cut into 12 wedges

Kosher salt and freshly ground white pepper

1 large head fennel, trimmed, cut into 12 wedges

1 bunch radishes

2 sprigs fresh thyme

1 tablespoon olive oil

1 cup chicken or vegetable broth

2 tablespoons butter

Steak Saute/Sauce:  1 tablespoon olive oil

½ cup white wine

2 tablespoons butter

 

Directions:

Spices: Heat a small skillet and swirl the white, black, and Szechwan peppercorns in the pan until they are toasted and fragrant.  On cutting board or in a mortar and pestle combine with remaining spices and coarsely crush them together.

 

Place the steaks in a glass casserole and work the spices evenly into the meat.  Cover and allow to marinate for 30 minutes.  (The marinating meat can be refrigerated for 2 hours and brought back to room temperature for cooking.)

 

Vegetables: Heat the oil in a large, shallow casserole.  Saute the carrots and celeryroot pieces in the hot fat for 5 minutes without coloring.  Stir in the fennel, thyme, and radishes continuing to stir for another 5 minutes.  Lightly salt and pepper and pour in the broth and butter.  Cover and simmer for 15 minutes.  Uncover and cook slowly for another 15 minutes, stirring occasionally until liquid has evaporated.  Cover and keep warm while preparing the steaks.

 

Steaks: Heat a large skillet, add the oil, and when it is almost smoking, lightly salt the steaks and add to skillet.  Sear on each sides for 2 minutes for medium-rare, longer if you want the steaks less red. Remove the meat to a platter and keep warm.  (Steaks may be held up to 30 minutes in a 200 degree oven.)

 

Drain the fat from the skillet.  Pour in the wine and reduce by half.  Off the heat, swirl in the butter.

 

Serving:  Divide the vegetables among the plates.  Place the steaks whole or sliced alongside and spoon on the sauce.   Serve immediately.

Adapted from a recipe in Cafe Boulud Cookbook by Daniel Boulud.