This Discover Cooking with California Olive Oil Recipe Contest from Ryan Christie, a We Olive Walnut Creek customer is the 2014 Grand Prize Winner! Congratulations Ryan!
Ryan’s recipe is a flavorful olive oil marinated skirt steak served atop a quick pickled corn and bell pepper salad with a fresh cilantro sauce.
1/2 Cup Pickling Spice
2 Tbsp. Sugar
1 Tbsp. Salt, plus 1 tsp. salt
1/2 Cup White Vinegar
1/2 Cup Unseasoned Rice Vinegar
1/2 Cup Water
2 Ears of Corn, Kernels Removed
1/2 Red Bell Pepper
1 Lb. Skirt Steak
1 Cup We Olive Arbequina Extra Virgin Olive Oil, divided
1/2 Shallot, diced
1 Clove Garlic, diced
1/4 tsp. Red Pepper Flakes
10 Sprigs Thyme, stemmed and Chopped
10 Sprigs Parsley, Chopped
3 Cloves Garlic
Juice of 1 Lime
1/2 tsp. Pepper
1 Bunch Parsley
1 Bunch Cilantro
Pickled Pepper Corn
In a saucepan, combine pickling spice, sugar, 1 tbsp salt, white vinegar, rice vinegar, and water. Bring to a boil. Slice bell pepper and shallot paper thin and combine with corn kernels in large glass bowl. Pour pickling liquid through seive over Corn mixture to cover. Set aside to pickle for at least 6 hours to a day.
Olive Oil Marinade
Combine 1/2 cup olive oil, shallot, garlic, red pepper flakes, thyme, and parsley. Pour over skirt steak and set aside for 6 hours or refrigerate overnight.
Combine shallot, garlic, lime juice, 1 teaspoon salt, pepper, parley, cilantro and 1/2 cup olive oil in blender and puree until smooth.
Cut the skirt steak in half and season with salt and pepper. Heat oiled cast iron skillet over high heat until wisps of smoke appear. Carefully lay one half of the steak in the pan and turn the heat down to medium high. Turn after 4 minutes and cook for an additional 4 minutes. Move to a cooling rack and rest for 10 minutes while you cook the second half.
Strain pickled pepper corn and plate. Slice the skirt steak against the grain of the meat at an angle to get nice large flat slices. Top with the salsa verde.
Notes: If you have trouble finding skirt steak, a flank steak is a fine substitution. If you refrigerate the steak overnight, make sure it sits out for an hour before cooking it. I used a mandolin slicer to achieve paper thin slices of bell pepper and shallots. While traditionally red meat pairs with red wine, because of the acidity between the Pickled Pepper Corn and the Salsa Verde, I recommend a Pinot Grigio. I recommend using the cast iron over the grill for this a the skillet gives a better sear and crust where the marinade tends to cause flame ups and is harder to achieve a good medium rare center.