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Skirt Steak with Celery Root Puree

Skirt Steak with Celery Root Puree


  • 1/2 cup dried sour cherries
  • 1/4 cup sherry vinegar
  • 2 tablespoons distilled vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • Salt
  • 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


  1. 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.)
  2. In a small bowl, fold together yogurt, cheese, chives, lime zest and juice, and salt to taste.
  3. 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.
  4. 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.
  5. 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.
  6. 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


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