Skirt Steak Salad for You (and Courtney Barnett)

Courtney Barnett played an amazing show at the Pabst Theater last night, reminding us all that there are still reasons to celebrate on a cold January night during a pandemic.

But, before she and her band hit the stage, they received some special treatment behind the scenes with a gourmet dinner from Chef Kevin that included grilled skirt steak with crispy brussel sprout and apple salad. It's as delicious as it sounds - and easy enough for anyone to make at home. 

Grilled Skirt Steak with Crispy Brussel Sprout and Apple Salad - Serves 4

What you'll need: 

A mix of your favorite lettuces - Kevin used curly endive and butter lettuce

1 apple

8-10 Brussel sprouts, quartered

1/4 cup stock or water

1 pound skirt or flank steak

Bean sprouts

Fresh mint and cilantro to taste

What you'll do:

Chop the lettuces into bite sized pieces and set aside in a mixing bowl. Core and dice the apple into bite sized pieces. (Kevin's tip: he leaves the skin on the apples, and soaks the pieces in white soda to prevent browning while he preps the rest of the meal).

Allow a large saute pan or cast iron skillet to get nice and hot over a high flame. Once the pan is hot, add some vegetable oil, and then the brussel sprouts. The pan/oil should be hot enough to caramelize/brown the brussel sprouts pretty quickly. Move the brussels around periodically, but keep in mind that you want some dark color on them. After 2-3 minutes of browning, add the 1/4 cup of stock or water. Season with salt and pepper and remove from the pan as soon as the liquid has evaporated. Set aside and allow to cool.

Combine the greens, apples and bean sprouts in a large mixing bowl. Chop the cilantro and mint and add to the bowl. Don't be afraid to go heavy on the fresh mint for this salad - it adds great flavor. Add cooled brussel sprouts.

Grill, roast or saute (whichever you prefer!) the skirt steak to medium rare. After the skirt steak is pulled from the heat, set it directly on top of the salad greens and allow to rest for 5-10 minutes. This will allow the juices to drip into the salad and for the greens to wilt slightly. 

After it has rested, set the skirt steak on a cutting board. Take the vinaigrette (recipe below) and dress/mix the salad greens. Once dressed, plate the greens.

Slice the skirt steak and immediately place atop the salad. If there is any juice left on the cutting board, be sure to pour over the salad. 

What you'll need for the vinaigrette:

1/4 cup high quality fish sauce

1/4 cup water

2 T vegetable oil

2 teaspoons of chili garlic sauce (or more depending on spice preference)

2 T lime juice

1 T rice vinegar

1 T sugar

What you'll do for the vinaigrette: 

Combine all of the ingredients into a jar or container with a tight lid. Shake to combine and set aside. 

Here's a peek at the full menu and a few other items that rounded out the evening. Bon appetit!