Name: Pepper and Poppy Rubbed Outside Skirt Steaks with Belgian Frites and Broccolini
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 outside skirt steak, membrane removed; 1 teaspoon dehydrated onions; 1 teaspoon poppy seeds; 1 teaspoon ground black pepper; 1 teaspoon turbinado sugar; 1/2 teaspoon granulated garlic; 1 dried chipotle pepper or smoked jalapeño, stem removed and sliced; 1 tablespoon canola oil; Kosher salt; 1/2 cup Japanese mayo, such as Kewpie; 1/4 cup ‘nduja; 1 clove garlic, grated with a rasp grater; Canola oil, for frying; 4 russet potatoes, scrubbed, peel on; Kosher salt; 1 tablespoon canola oil; 1 bunch broccolini; 1 teaspoon minced Calabrian chile; 2 cloves garlic, minced; Kosher salt; 1 tablespoon fresh lemon juice

Directions

For the steak: Cut the skirt steak into 2 equal pieces. Combine the dehydrated onions, poppy seeds, black pepper, turbinado sugar, granulated garlic and chipotle pepper in a small bowl. Sprinkle the skirt steak all over with the spice rub.
Heat a 12-inch cast-iron skillet over medium-high heat. Add the oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board or plate to rest.
For the ‘nduja mayo: Stir together the mayonnaise, ‘nduja and garlic until well combined. Set aside.
For the frites: Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes, in batches, until cooked through with little to no color, 5 to 6 minutes per batch. Transfer the potatoes with a slotted spoon or spider to a paper towel-lined baking sheet. Fry a second time, in batches, until crisp and golden brown, 1 to 2 minutes. Transfer the potatoes to a paper towel-lined baking sheet. Sprinkle the frites with salt.
Meanwhile, heat a sauté pan with the oil over medium-high heat. Toss the broccolini in the pan and cook until tender and the tops are slightly charred, about 8 minutes. Add the Calabrian chile, garlic and salt to taste, cook until fragrant, 2 to 3 minutes, then add the lemon juice and toss together.
Slice the steak against the grain into 1/4-inch strips and serve with the frites, ‘nduja mayo and broccolini.

Pepper and Poppy Rubbed Outside Skirt Steaks with Belgian Frites and Broccolini

Ingredients

Steak and Spice Rub:

‘Nduja Mayo:

Belgian Frites:

Broccolini:

Directions

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