Red Rooster restauranteur Marcus Samuelson’s visit to Eric Ripert’s kitchen in On The Table Ep. 6 inspired the chef to make this spicy skirt steak recipe.
Seared Skirt Steak With Greens And Soy-Ginger Vinaigrette
In A Small Bowl, Place:
1 Tablespoon Finely Diced Ginger
2 Tablespoons Finely Diced Shallots
Slowly Whisk In:
1 Tablespoon Oyster Sauce
2 Tablespoons Sherry Vinegar
4 Tablespoons Canola Oil
1 Tablespoon Soy Sauce
½ Teaspoon Fresh Lime Juice
Set Aside
In 2 10-Inch Skillet Over High Heat, Add:
2 Tablespoons Of Canola
On Both Sides Of 2 (2-Pound) Skirt Steaks (Sliced Lengthwise),
Season With:
2 Tablespoons Of Herbs De Provence
Fine Sea Salt
Freshly Ground White Pepper
Transfer 2 Fillets Into Each Skillet
Cook, Turning Once, Approximately 4-6 Minutes
*Keeping The Steak Rare
Slice The Steak
Shingle Over:
1 Pound Mesclun Greens (Or Another Leafy Green)
Garnish With:
½ Cup Peanuts
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City’s acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest’s signature dish — one that defines them — all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is “On the Table.”
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Skirt Steak & Salad Recipe by Eric Ripert | On The Table Recipes | Reserve Channel
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