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Skirt Steak with grilled romaine and cured kashi egg yolk

Skirt steak is one of the most distinctive cuts: fibrous, rich, with a pronounced meaty flavor. Here it is marinated for 24 hours in whole-grain mustard, Kikkoman soy sauce, and rosemary — and only then cooked over an open fire. Two minutes on the grill on each side, no more. The romaine is seared alongside - 20 seconds on high heat, slightly crisp on the outside and fresh inside. On top - chimichurri sauce based on parsley, cilantro, and chili, and the final touch - cured egg yolk (kashi-style), grated right over the plate, and Maldon salt flakes.

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Main dish

Recipe author

Nikita Bychkov

Ingredients

Steak and marinade

200 gram

Whole-grain mustard

5 gram

Kikkoman soy sauce

15 gram

Vegetable oil

30 milliliter

Rosemary

5 gram

Dried garlic

1 gram

Salt and red pepper to taste

Chimichurri sauce:

Parsley

20 gram

Coriander

20 gram

Olive oil

20 milliliter

chili pepper

2 gram

Lemon juice

30 milliliter

Garlic

2 gram

Romaine and plating:

Romaine

100 gram

Olive oil

5 milliliter

Cured egg yolk (kashi style)

3 gram

Maldon salt

2 gram

step

Marinating Trim the steak of sinew and membranes, pat dry with a paper towel. Mix mustard, Kikkoman sauce, vegetable oil, rosemary, dried garlic, salt, and black pepper. Coat the steak with the marinade, vacuum seal, and refrigerate for 24 hours. Time does the work - meat becomes more tender and flavourful.

step

Chimichurri sauce Grind the parsley, cilantro, garlic and chili in a mortar to a coarse texture. Add olive oil, lemon juice, and spices. The sauce should be vibrant and textured - not a smooth purée.

Serve

Grill Preheat the grill to the maximum. Grill the steak on an open-fire for 1.5 minutes on each side - no more. Before removing the steak, quickly sear the romaine leaves: 20 seconds on high heat, drizzled with olive oil and seasoned with salt. The romaine should char lightly, but still remain juicy.
On a warm plate, place the seared romaine, and spoon over the chimichurri sauce. Slice the steak against the grain and place on top. Grate the cured egg yolk (kashi style) directly over the meat. Finish with Maldon salt flakes.
Serve on a hot plate only. Slice the steak against the grain — this is how the texture fully opens up.

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