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RECIPE #5346 - MATT MOORE'S PAN SEARED SKIRT STEAK, Thursday, April 30, 2015

Posted at 8:37 AM, Apr 30, 2015
and last updated 2015-09-12 05:41:47-04

Pan Seared Skirt Steak + Chimichurri

SKIRT STEAK
2 lbs. inside cut skirt steak
2 Tbsp. extra-virgin olive oil
Kosher salt
Fresh-cracked pepper

CHIMICHURRI
1/4 cup finely chopped red onion
3 cloves garlic, minced
1 tsp. kosher salt
1 tsp. fresh-cracked pepper
1/4 cup red wine vinegar
1/2 cup chopped parsley
3/4 cup extra-virgin olive oil

1. Preheat a 12-inch cast-iron skillet over medium-high heat on the stovetop. Coat steaks in olive oil and liberally season both sides with salt and pepper. Add the steaks to the skillet and cook, turning once, for 3 – 4 minutes per side depending on thickness; an instant read thermometer should 130 degrees F for medium-rare. Remove steaks from pan and tent with foil on a wooden cutting board; rest for 5 minutes.

2. Meanwhile, prepare Chimichurri by placing the first five ingredients into a mixing bowl; let stand for 5 minutes. Add parsley and slowly drizzle in the olive oil while whisking until fully combined.

3. Slice steak every 1/4 inch on the bias and plate. Pour Chimichurri over the top of the sliced steak and serve.

Pan-Fried Bologna Sliders

8 small rolls, preferably King’s Hawaiian brand
8 thick slices bologna, cut in half
4 Tbsp. whole grain mustard
8 dill pickle chips
1. Cut rolls in half and toast in a toaster or an oven warmed to 400 degrees F until slightly browned. Set aside.
2. Meanwhile, preheat a large skillet over medium heat on the stove top. Add bologna and pan fry for 3 – 4 minutes per side. Remove from pan and place on paper towels to drain excess grease.

Grandma Dorothy's Caramel Cake

1 box yellow cake mix, plus required ingredients
2 cups sugar, plus ½ cup
1/2 pint heavy whipping cream
1 tsp. vanilla extract
3 Tbsp. unsalted butter

1. Prepare cake mix according to instructions, baking in 3, 8-inch pans. Transfer to a cooling rack until completely cooled.

2. When cakes have completely cooled, add 1/2 cup sugar into a stockpot along with 1 tsp. cold water. Heat mixture over medium-low heat, stirring constantly, until sugar is caramelized, about 13 minutes.

3. Meanwhile, bring remaining sugar and cream to a slow boil over medium heat. When sugar is caramelized, pour it into the cream mixture and continue to boil, stirring often, until the mixture reaches soft ball stage, about 15 minutes, or 235 degrees F, see tip below. Once softball stage is reached, remove from heat and mix in vanilla and butter until melted. Allow mixture to cool until thickened, about 110 degrees F, mixture should thickly coat a spoon.

4. Working quickly, place one layer of cake on a cake stand and top evenly with caramel icing. Repeat procedure for the remaining layers. Spread remaining caramel around the sides and allow icing to set and cool. Serve.

*Gent's Tip – soft ball stage is the temperature at which the mixture literally forms a soft, congealed ball when submersed in water. Just put a cup of cold water next to your stove when boiling the ingredients together. Using a spoon, add a drop or so of the caramel mixture into the water. If it thins out in the water, dump it out and replace the water and continue to cook the mixture. Soft ball stage is reached when the mixture forms a ball in the water, you can literally pick it up and slightly squeeze it in your hands.