Thursday, December 17, 2009
Sharing the Love: Fabulous Recipe
Last night I adapted a recipe out of the latest issue of Food and Wine that left both Sid and I literally licking our plates....so, I thought I'd better share it with everyone.
Seared Skirt Steak w/Farro, Chard, and Mushrooms (adapted from Food & Wine)
For the steak:
1 1/2 - 2 lbs skirt steak, membrane removed
3 Tbs butter
2 garlic cloves, sliced
1 tsp smoked hot paprika (pimenton)
Salt & pepper to taste
For the Farro:
3/4 cup farro
1 - 1 1/2 cups sliced crimini mushrooms
1 lb of swiss chard
2 Tbs vegetable oil
2 Tbs olive oil
1/2 red onion, thinly sliced
Salt & pepper to taste
Begin by preparing the skirt steak. Rinse, pat dry, remove any membrane and trim excess fat. Set aside.
Cook the farro by placing it in a pot and covering with about 2 inches of water. Bring to a boil, then reduce heat to low and cook covered for 25 minutes (farro should be tender). Drain and set aside. Wash and pat dry the chard, roughly chop both the leaves and tender top portion of stems. Clean the mushrooms and thickly slice. Thinly slice the onion.
For the farro: Heat 1 Tbs each of the oils in a large saute pan over medium-high heat. Add the onion and saute until translucent (about 3 minutes). Add the mushrooms and saute another 3 minutes. Add the rest of the oil and the swiss chard (this will fill the pan, but will cook down dramatically). Toss with tongs frequently to ensure even cooking down of the chard. Salt and pepper the vegetables and then add the farro. Reduce the heat and toss the vegetables with the farro. After about 2 minutes, taste and adjust seasonings. Take off the heat.
For the paprika butter: in a small saucepan, melt the butter and add the sliced garlic. Saute until the garlic is lightly golden brown, making sure not to burn the butter. Add the paprika and continue cooking another 30 seconds. Remove from heat and set aside.
For the steak: Heat a grill or grill pan smoking hot and lightly coat the meat with oil. Season w/salt and pepper (generously). Add the meat to the hot pan or grill and cook undisturbed about 3 minutes per side (each side should be well charred but the meat should still be medium-rare in the center). Remove the steak from the grill, squeeze with lemon, and cover with foil; rest the meat for about 5 minutes. Meanwhile, rewarm the paprika butter and the farro salad.
Slice the meat and serve atop a bed of the farro salad. Drizzle all with the paprika butter.
(photo by John Kernick, from Food & Wine.com)