Savory Skirt Steak With Asparagus Mushroom Ragout
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cklive07 | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Skirt steak |
| Generous grinding of black | ||
| pepper | ||
| 3 | T | Pepper vodka |
| 1 | T | Light soy sauce |
| === FOR RAGOUT === | ||
| 1/2 | lb | Fresh asparagus spears |
| peeled cooked | ||
| 1 | T | Olive oil |
| 1 | lb | Assorted fresh mushrooms |
| shiitake button and | ||
| cremini | ||
| 1 | Shallot, peeled minced | |
| 1/2 | c | Fresh chicken or vegetable |
| stock or low | ||
| Sodium canned broth | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Carefully trim all of the visible fat from the meat. Rub the steak with the pepper then sprinkle with the vodka and soy sauce. Place on a plate and cover with plastic wrap. Reserve 4 plump asparagus spears for garnish. Cut the remaining asparagus into 1-inch pieces. Set aside. Clean and quarter the mushrooms or slice them if they are large. Heat the olive oil in a heavy skillet over medium-high heat. Add the mushrooms and shallots and cook for about 2 to 3 minutes until the mushrooms begin to sizzle and release some of their juices. Add the stock or broth, cover and cook for 5 minutes. Remove the lid, and cook for about 5 more minutes to evaporate most of the liquid and caramelize the mushrooms. Add the cut asparagus and cook just to heat through. Adjust the seasoning. Keep warm while the steak cooks. Place a cast-iron grill pan or other heavy skillet over medium-high heat for 2 or 3 minutes to heat. Add a teaspoon of vegetable oil then place the steak in the pan. Sear the meat for 4 or 5 minutes, depending on its thickness then flip and cook on the other side another 3 or 4 minutes for medium-rare. Remove the meat from the pan to a warm plate and loosely cover with aluminum foil. Let the meat rest in a warm oven, 130 to 150 degrees for 15 to 20 minutes before carving. To serve, cut a slit, about 3-inches long in the middle of the 4 asparagus spears. Gently, open up the slit to form a pocket in which the mushroom ragout will be served. Place a spear on each of 4 serving plates. Spoon some of the hot ragout into each asparagus "boat". Place the meat on a cutting board and slice it thinly against the grain. Divide the meat between the 4 plates, laying a few of the slices along the edge of the ragout. Pour any pan juices over each serving of meat. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Priscilla Martel From the TV FOOD NETWORK - (Show # CL-9127 broadcast 05-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-16-1998 Recipe by: Priscilla Martel Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 219
Total Fat: 24.5g
Cholesterol: 102.1mg
Sodium: 379mg
Potassium: 1285.8mg
Carbohydrates: 22g
Fiber: 1.8g
Sugar: 2.2g
Protein: 51.5g