Skirt steak with roasted root vegetables

Executive chef John Fisher
Reata on 3rd, Oakdale

Chef John Fisher characterizes skirt steak as one of the best flavored steaks because of its intermuscular fat. “It’s really juicy,” he says, even if it’s overcooked.

Ingredients

Steak
1 lb. skirt steak
4 tsp. olive oil
4 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper

Vegetables
1 large carrot, peeled and chopped
1 large parsnip, peeled and chopped
1/2 butternut squash or garnet yam, peeled and chopped
3 tbsp. olive oil
1 1/2 tsp. salt
1 tsp. pepper

Instructions

Combine olive oil, garlic, salt and pepper in a large resealable plastic bag. Add steak and gently massage the bag to ensure steak is covered evenly with marinade. Marinate for 30 to 90 minutes at room temperature.

Preheat oven to 375 degrees. Preheat grill pan or cast iron skillet over medium-high heat.

Place vegetables in a bowl with olive oil, salt and pepper. Toss to coat. Place on a baking sheet and roast in the oven for 15 to 20 minutes or until golden brown or a little charred.

Remove steak from marinade and discard marinade. Cook on preheated grill pan or skillet for 3 to 5 minutes per side or until steak reaches an internal temperature of 120 degrees for medium-rare. Remove from heat and let rest for 5 minutes.

Slice steak with the grain and serve over roasted root vegetables. Add your favorite sauce to the steak or serve with chimichurri.

Serves 2