Grilled Skirt With Herbed Breadcrumbs And Bagna Cauda Sauce Recipes

DRY RUBBED PORTERHOUSE STEAK WITH BAGNA CAUDA SAUCE, ROASTED CAULIFLOWER, PORCINI HASH AND POACHED EGG, AND TUSCAN KALE CHIPS

Steps:

• For the steak: Preheat the oven to 450 degrees F.
• Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes. Preheat a grill pan over medium-high heat.
• When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
• For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins.
• Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks.
• Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes.
• Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes.
• Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
• Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt.

GRILLED SKIRT WITH HERBED BREADCRUMBS AND BAGNA CAUDA SAUCE

Steps:

• For the skirt steak: Sprinkle the steak with kosher salt and crushed red pepper. Drizzle with oil and let sit for 30 to 40 minutes.
• Coat a large saute pan with olive oil and add the smashed garlic and a pinch of crushed red pepper. Sprinkle with salt. Bring the pan to a medium-high heat and toss in the breadcrumbs. Toss the breadcrumbs around until they start to get nice and brown and toasted. Remove the pan from the heat and stir in the herbs. Transfer the breadcrumbs to another container and reserve. Wipe the pan out with a paper towel.
• Preheat a grill.
• For the bagna cauda sauce: Add the olive oil to the pan. Toss in the garlic, anchovies and lemon juice and bring the pan to a medium heat stirring constantly. When the anchovies have melted away, whisk in the butter 1 pat at a time until combined. Taste the sauce to make sure it is delicious. Keep warm until ready to use.
• Place the skirt steak on the grill. After 2 minutes rotate the steak 90 degrees to create grill marks and grill for 1 more minute. Flip the steak and grill for 2 more minutes. Remove from the grill and sprinkle liberally with the reserved breadcrumbs; let rest for 5 to 10 minutes.
• Serve the steak drizzled with the bagna cauda sauce.

BAGNA CAUDA

Steps:

• Soak in water for 5 minutes: 5 salt-packed anchovies.
• Debone them and chop the fillets. There should be about 2 tablespoons.
• Heat some water to a simmer in the bottom of a double boiler or small pot.
• Put the anchovies in the top of the double boiler or in a medium-size nonreactive heatproof bowl set over the simmering water and add: 6 tablespoons (3/4 stick) butter, 1/3 cup extra-virgin olive oil, 3 garlic cloves, peeled and sliced very thin, Zest of 1 lemon, 1/4 teaspoon fresh-ground black pepper.
• Heat and stir until the butter is melted. Taste and add as needed: Salt.