Pepper and Poppy Rubbed Outside Skirt Steaks with Belgian Frites and Broccolini
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1460
- Total Fat
- 127
- Saturated Fat
- 15
- Carbohydrates
- 59
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 74
- Sodium
- 1495
- Total: 1 hr
- Active: 1 hr
Ingredients
Steak and Spice Rub:
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
‘Nduja Mayo:
1/2 cup Japanese mayo, such as Kewpie
1/4 cup ‘nduja
1 clove garlic, grated with a rasp grater
Belgian Frites:
Canola oil, for frying
4 russet potatoes, scrubbed, peel on
Kosher salt
Broccolini:
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.