Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Beef          Grilled Skirt Steak with Chimmichurri Sauce
Back to Recipes Listing           Episode: 308          Episode Name: Small Bites, Big Flavors        

Ingredients:

1 bunch fresh parsley
1 clove garlic
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
2 teaspoons hot sauce
2 tablespoons lemon juice
2 tablespoons champagne vinegar
4 fingerling potatoes, baked
Vegetable oil, for deep frying
4 tablespoons sour cream
¼ cup chives, finely chopped, divided in half
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ teaspoon salt
Pinch black pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ pound skirt steak, 1/2” slices

 

 

Directions:

  1. Preheat an oven to 500°F, and heat your grilling stone for at least ½ hour.
  2. Tear the leaves of the parsley off of the stems.  In a blender, combine the stems only with the garlic, olive oil, salt and pepper.  Blend until smooth.
  3. Add the hot sauce, lemon juice and champagne vinegar, and pulse to combine.
  4. Add the parsley leaves, and pulse until the sauce is almost smooth, but still slightly chunky.
  5. In a deep fryer or heavy saucepot, heat the vegetable oil to 350°F. 
  6. Make a 1” long incision halfway into each baked fingerling potato, and squeeze with your fingers to reveal some of the pulp.  Gently drop the potatoes into the hot oil, and deep fry for 2 minutes, or until golden brown.  Remove and drain on paper towels.
  7. Top each potato with 1 tablespoon sour cream.  Sprinkle with half of the chives.
  8. In a small combine, combine the remaining chives, tomatoes, red onion, salt, pepper, olive oil, and balsamic vinegar, and toss to coat.
  9. Remove your hot stone from the 500°F oven, and carefully place the steak slices onto the stone, grilling for 1-2 minutes per side.  Remove from the rock and serve with tomato salad, fingerling potatoes, and chimmichurri sauce.

Secrets:

    • Adjust the levels of hot sauce, lemon juice, and champagne vinegar in the chimmichurri sauce according to your tastes.
    • You don’t need to use any oil on the rock, because the fat from the skirt steak will prevent it from sticking.
    • You also don’t need to season the meat with salt and pepper, because the chimmichurri sauce over it will be all of the flavor that it needs.
    • If you don’t have a grilling rock to use, feel free to grill the steak on your griddler, or other grilling device.
    • Serving the steak raw to your guests with the hot rock can be a fun way to entertain – just make sure they don’t burn themselves!