Skirt Steak With Potato Purée and Sautéed Spinach
Head Chef Michael Lina and Head Sous Chef Matt Geremia of Solana Beach Crush pride themselves on fresh, made-to-order dishes that not only taste delicious, but also allow your eyes to feast. “Despite the list of hearty ingredients, this skirt steak dish is fairly light and a perfect culinary example of clean and crisp flavors combining for a tasty meal,” Michael says.
Skirt Steak With Potato Purée and Sautéed Spinach
Serves 3
9 oz. skirt steak
Marinade (recipe follows)
2 lbs. large Yukon Gold potatoes
2 T. sour cream or mascarpone
1/4 c. butter
Pinch ground nutmeg
1 c. cream
Salt to taste
Oil to coat pan
1 garlic clove, chopped
1/4 onion, thinly sliced
4-5 oz. fresh spinach
Blue cheese butter (recipe follows)
Score steak gently against the grain of the meat to help tenderize. Cut steaks into 3-ounce portions.
Lay the steaks in a nonreactive container and evenly pour the marinade over the steak, ensuring that all the surface area is covered. For maximum flavor, let sit overnight (or as long as possible).
Peel the potatoes and quarter them. Cook in boiling water until fork tender; strain. Mash with a potato ricer or by hand, adding sour cream, butter, nutmeg and cream. Salt to taste and slowly add more cream or butter if the potatoes are too dry.
Lightly season steaks and place on the grill, cooking to desired doneness. While the steaks are cooking, heat oil in a pan. Add garlic and onion, cooking gently for about 30 seconds. Add spinach and cook until wilted. Remove from pan and discard any extra juice.
Place the potato purée on the bottom, spinach on top and finish with the steaks. Garnish with 1 teaspoon of blue cheese butter and fresh herbs.
Marinade
1/4 c. balsamic vinegar
1/4 c. soy sauce
1/4 c. Worcestershire sauce
1/4 c. sherry vinegar
1/2 bunch Italian parsley
10 basil leaves
2 chipotle peppers
Salt and pepper to taste
3/4 c. olive oil
Purée all ingredients in a blender to emulsify.
Blue Cheese Butter
1/2 lb. butter, room temperature
8 oz. blue cheese or Gorgonzola crumbles
Salt to taste
Melt butter and then add blue cheese and salt. Allow butter to harden.
Michael Lina, Head Chef
Matt Geremia, Head Sous Chef
Solana Beach Crush
437 S. Highway 101, Suite 112
Solana Beach, CA 92075
858-481-2787
solanabeachcrush.com
