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Roux Louisiana Kitchen-Learn To Cook New Orleans Style
Skirt Steak with Potato Strings, Apple Cider Caramelized Pearl Onions and Horseradish Pesto
Steak Marinade
5 Cup Vegetable Oil
1Each Garlic Bulb, Halved exposing the cloves
½ Bunch Thyme
2 each 8oz Skirt Steaks
-Combine all in a 3 quart pot with a heavy bottom.
-Set heat to Low-Med and cook about 1 hour to an hour and a half, or until garlic is golden and soft. Don’t let the oil bubble, or you will burn the garlic.
-Remove from heat, add the thyme and allow cooling to room temperature.
-Refrigerate until cool and then add the steaks for 6-12 hours.
Onions (can be cooked a day ahead)
2 Pints Peeled Pearl Onions
2 Tbsp Vegetable Oil
2 Quarts Unfiltered Apple Cider
1 Tbsp Kosher Salt
-Heat a large sauté pan on Med-High with the vegetable oil until it is lightly smoky.
-Add all of the pearl onions at once.
-Allow the onions to caramelize nicely on all sides, tossing and moving them only after they are a nice golden color.
-Add half of the cider to the onions along with the kosher salt.
-Reduce the heat and simmer on Med-Low until cider is reduced by half, then add the remaining cider.
-Simmer until cider is almost fully reduced and is almost a light caramel consistency.
-Serve while hot, or is serving later, lay on a cookie tray lined with foil and allow cooling to room temperature before placing in the refrigerator.
Potato strings
Special Equipment: -Mandolin with fine julienne setting –Frying Thermometer
1Each Russet Potato, about 1Lb, Washed but not peeled
6 Quarts Vegetable, Canola or Peanut Oil
As Needed Kosher Salt
-Heat the Oil in a tall, 10-12 quart heavy bottom pot in which the oil is 3-4 inches from the top, on Medium until it reaches a steady 37* F.
-Using a towel to protect your hand, slice fine juliennes of the potato.
-Once cut, place in water until ready to fry.
-When the oil reaches the desired temperature, drain the potatoes from the water, pat dry, and fry in small batches to avoid the oil from over flowing, and to keep the oil temperature from dropping too much. That would result in a soggy fry.
-When the small fries are lightly golden brown, about 1-2 minutes, remove using a spider or slotted spoon. Place on a towel to allow excess oil to drip off and season with the salt.
-Repeat until all of the potato is cooked.
(If frying your own fries seems a bit dangerous, store bought can be used. Use whatever form of potato you are comfortable with)
Horseradish Pesto (can be done a day ahead)
1Bunch Fresh Italian Parsley, Picked
1Bunch Fresh Oregano, Picked
½ Bunch Fresh mint, Picked
1 Each Lemon, Zest and Juice
¼ Cup Toasted Walnuts, finely ground (optional)
¼ Cup Horseradish
2Tbsp Champagne Vinegar
2Cup EVOO
1Tbsp Kosher salt
2 Tsp Freshly Cracked Black Pepper
- Finely chop the herbs and zest with a pinch of the salt to draw out some of the moisture from the herbs.
-Add the herb mix to the rest of the ingredients in a bowl and whisk to combine.
-Keep in the refrigerator until ready to use.
To Complete the Dish
-Preheat grill, keeping the heat only to one side.
-Remove the steaks from the marinade and drain off excess oil.
-Season with Kosher salt and freshly ground black pepper on both sides.
-Fry the potatoes at this point. They will still be crispy when assembling later.
-Place steaks on the hot side of the grill and cook about 2 ½ minutes on each side for Medium Rare. Place on the cool side and cover with the lid if you would like it cooked more. Skirt steaks are thin so they cook quickly.
-Once cooked to desired doneness, remove from grill and allow resting for at least two minutes.
-During this time, reheat the onions in the oven at 350*F for about 4 minutes until they are hot.
-Warm two plates in the oven for about a minute to warm them.
-Place the potato strings in the center of the plate with the onions and steak on either side. Place the desired amount of pesto on the steak and serve.
