Asian Inspired Grilled Skirt Steak with Parsnip, Roasted Garlic, and Potato Purée with Asparagus
Recipe
Asian Inspired Grilled Skirt Steak with Parsnip, Roasted Garlic, and Potato Purée with Asparagus
Serves 8
Ingredients:
Steak:
2.5lbs of skirt steak, trimmed
Marinade:
1 cup olive oil
½ cup soy sauce
¼ cup brown sugar
1 tbsp. sriracha
Juice of one lemon
Juice of one lime
Juice of one orange
1 tsp. of Worcestershire sauce
1 - 2.5-inch piece of finely chopped or micro-planed ginger
3 garlic cloves, finely chopped
3 scallions, sliced thinly
2 tbsp. of sesame oil
3 tbsp. cilantro
3 tbsp. parsley
5 dashes of liquid smoke
Parsnip, Roasted Garlic, and Potato Puree:
4 large parsnips, peeled and cut into ½-inch thick rounds
2 large baking potatoes, peeled and cut into ½-inch cubes
10 large cloves roasted garlic, peeled
½ cup low-fat milk
½ cup of parmesan cheese
2 tsp. salt, plus more to taste
Freshly ground pepper to taste
Asparagus with Parmesan and lemon:
2 bunches of asparagus
1 cup of parmesan
1 lemon
Directions:
For the Steak:
Place all the marinade ingredients into a bowl and mix well. Add steak and let sit for 4 hours in the refrigerator. Pull out 1 hour before cooking. Sear on the grill until medium rare, about 4 minutes each side.
Preheat oven to 400 degree fahrenheit
For the Purée:
Place the parsnips in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes and cook until parsnips and potatoes are soft, about 15 minutes. Drain well and pass the vegetables through a ricer into a medium-size bowl.
Stir the roasted garlic, parmesan cheese and the milk into the puree until well combined. Add the salt and pepper to taste.
For the Asparagus:
Place asparagus on a baking sheet. Add the parmesan and lemon juice on the top along with salt and pepper. Place in oven until the parmesan is melted and the asparagus is cooked. About 20 min.
