Skirt Steak with Celery Root Puree
Chef Annie Pettry of Louisville restaurant Decca slimmed down her skirt steak recipe for Shape.
- 1/2 cup dried sour cherries
- 1/4 cup sherry vinegar
- 2 tablespoons distilled vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 bay leaf
- 1/2 shallot, sliced into rings
- 1 garlic clove
- 1/2 cup fat free Greek yogurt
- 1/4 cup Blue or Roquefort cheese, crumbled
- 1 tablespoon sliced chives
- 1 teaspoon lime zest
- 1 teaspoon lime juice
- 2 celery root, peeled and cubed
- 1 pound skirt steaks
- 2 thick cut sourdough bread
- 2 cups watercress leaves
- 1 celery hearts and leaves, thinly cut on diagonal and leaves picked
- 1 tablespoon olive oil
- Place cherries in a medium, heatproof bowl. In a small pan, combine vinegars, soy sauce, sugar, 1 teaspoon salt, bay leaf, shallot, and garlic. Bring to a simmer until sugar is dissolved; pour over cherries and allow to pickle overnight. (After cooling briefly, store in the refrigerator.)
- In a small bowl, fold together yogurt, cheese, chives, lime zest and juice, and salt to taste.
- In a heavy-bottomed pot, combine celery root cubes, 1/2 cup water, and a pinch of salt; bring to a gentle simmer. Cook until celery root is soft, adding more water as needed. Strain cubes, reserving liquid, and puree in a blender, adding reserved cooking liquid as needed to make a thick puree. Season to taste with salt and pepper and set aside, covered.
- To cook steaks, preheat grill to high. Season steak with salt and pepper and grill for 3 to 5 minutes per side. Let rest for at least 7 minutes.
- While steak rests, char bread on the grill on both sides. Cut into cubes and place in a medium bowl with celery leaves, chopped stalks, 4 tablespoons of the pickled cherries and 1 tablespoon of their brine, olive oil, and a pinch of sea salt. Toss to coat and if necessary, season with salt and pepper.
- Divide celery root puree between plates. Slice steaks thinly and arrange on top of puree, then top with bread and cherry mixture. Finish each dish with a tablespoon of yogurt sauce.
- Recipe provided by chef Annie Pettry of Decca