Skirt Steak, Root Vegetable Pave, and Roasted Sunchokes
Introduction
Welcome to Ageless Wisdom Magazine's tantalizing recipe for Skirt Steak, Root Vegetable Pave, and Roasted Sunchokes. In this article, we will guide you through the steps of preparing a delicious and satisfying dish that will impress your friends and family. From selecting the finest ingredients to mastering the cooking techniques, we've got you covered.
Ingredients
- 1 skirt steak, approximately 1.5 pounds
- For the Root Vegetable Pave:
- 1 large russet potato
- 1 large sweet potato
- 1 large beet
- 1 parsnip
- 1 turnip
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Roasted Sunchokes:
- 1 pound sunchokes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- For the Port Jus:
- 1 cup beef broth
- 1/2 cup red wine
- 2 cloves garlic, minced
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
Preparing the Skirt Steak
Start by seasoning the skirt steak with salt and pepper on both sides. Preheat a grill or grill pan over medium-high heat. Cook the steak for approximately 4-6 minutes per side, depending on your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing.
Creating the Root Vegetable Pave
Peel the russet potato, sweet potato, beet, parsnip, and turnip. Using a sharp chef's knife or a mandoline slicer, thinly slice the vegetables into rounds. Preheat your oven to 375°F (190°C).
In a large ovenproof skillet, arrange the vegetable slices in overlapping layers, starting with the russet potato and alternating the other vegetables. Drizzle olive oil over the top and season with salt and pepper.
Cover the skillet with foil and bake for 30 minutes. Remove the foil and continue baking for an additional 20-25 minutes until the vegetables are tender and golden brown.
Roasting the Sunchokes
Preheat your oven to 400°F (200°C).
Thoroughly scrub the sunchokes to remove any dirt. Cut them into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, sprinkle with garlic powder and paprika, and season with salt and pepper.
Roast in the preheated oven for 25-30 minutes until the sunchokes are tender and lightly browned.
Preparing the Port Jus
In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant. Pour in the red wine and simmer for a few minutes to reduce.
Add the beef broth and continue simmering until the mixture has reduced by half. Season with salt and pepper to taste.
Strain the sauce to remove any solids, and keep warm until ready to serve.
Serving
To serve, place a portion of the Root Vegetable Pave on a plate. Slice the skirt steak against the grain and arrange it on top of the pave. Add a serving of the Roasted Sunchokes beside the steak. Drizzle the Port Jus over the steak and serve immediately.
Conclusion
Congratulations! You have successfully prepared a mouth-watering dish featuring Skirt Steak, Root Vegetable Pave, and Roasted Sunchokes. The combination of flavors and textures in this recipe will undoubtedly leave your taste buds craving for more. Enjoy this delectable creation from Ageless Wisdom Magazine, your ultimate lifestyle companion.
