A simple quick protein paired with an easy, delicious side dish of roasted chicories, simply fabulous! The marinated skirt steak recipe, compliments of Martha Stewart, can marinate for as little as 15 minutes, or overnight. We soaked ours for 1 hour and 30 minutes.
When we first made this, it was the beginning of December with cold temperatures, so our outdoor grilling option was off the table. But there are two other choices available. Finish the steak on a grill pan, like we did; or cook the steak in a cast iron skillet that had been preheated in a 500 degree oven with olive oil. Either way, it takes 5 minutes or less to cook to medium-rare. The directions below give you the steps for either option.
I was a little apprehensive about the one-pan chicories side dish. But once I tasted the finished product, I was blown away! It hit the right combination of flavors and textures with briny, sweet, bitter, creamy and crunchy. And you don’t even have to peel the squash!
Balsamic Marinated Skirt Steak
- 1/2 cup balsamic vinegar
- 2 tablespoons light-brown sugar
- 2 garlic cloves, minced
- 1 teaspoon crushed dried rosemary
- Coarse salt and ground pepper
- 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
- Oil, for grates
- In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Pierce meat all over with a fork; add to marinade, and turn to coat. Let marinate at room temperature at least 15 minutes, or cover and refrigerate up to 1 day.
- Heat grill to high; oil grates. Remove steaks from marinade, allowing excess to drip off. Grill steaks 2 to 4 minutes per side for medium-rare. Transfer to a plate; cover loosely with aluminum foil, and let rest 5 minutes.
- Alternatively: Cook the steak two minutes per side in a cast iron skillet that had been preheated in a 500 degree oven with olive oil. Result: caramelized edges and medium rare middle.
- After resting, cut the meat against the grain at a diagonal in 1/2″ thick slices. Arrange on a serving platter and drizzle with any accumulated juices.
Roasted Chicories with Brown Butter
Roasted Chicories with Brown Butter
- 2 oz. focaccia or ciabatta bread, cut into cubes
- ¼ cup extra-virgin olive oil
- 1 Tbsp. grated Parmesan cheese
- 1 Tbsp. finely chopped Italian parsely
- 1 large delicata squash (about 1 1/2 lbs.), halved lengthwise, seeded, and cut into 3/4″ slices
- Kosher salt and freshly ground black pepper
- 2 heads Belgian endive, halved lengthwise
- 1 small head radicchio, cut into sixths
- 3 Tbsp. unsalted butter
- 1 Tbsp. lemon juice
- ¼ cup drained capers
- 2 Tbsp. chopped Italian parsley
- Preheat oven to 450°F. In a shallow baking pan toss bread cubes with 1 tablespoon oil. Spread in an even layer. Bake for 8 minutes or until toasted, stirring once. Sprinkle with Parmesan and finely chopped parsley; toss to coat. Transfer to a piece of foil to cool.
- In the same baking pan arrange squash in an even layer; drizzle with 2 tablespoons of the oil. Season with salt and pepper. Bake for 20 minutes.
- Add endive, radicchio, and 1 tablespoon oil and toss to coat. Season with additional salt and pepper. Bake for 10 minutes more or until vegetables are tender and browned.
- Meanwhile, in a small saucepan heat the butter over medium-low heat until browned. Remove from heat. Stir in lemon juice and capers.
- Arrange vegetable mixture on a platter. Drizzle with browned butter mixture and sprinkle with croutons and 2 tablespoons parsley.
Recipe compliments of Better Homes & Gardens