Skirt Steak With Roasted Carrot Romesco
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Ingredients
- 6 oz Beef Skirt Steak
- 1 ea Shallot
- 3 oz Corn Starch
- 1 lb Rainbow Carrot Chips
- 1 1/2 cup Toasted Almonds
- 1 lb Roasted Onion
- 0.75 lb Roasted Tomatoes
- 3 head Garlic
- 1 1/2 cup Olive Oil
- Salt to taste
- 3 oz Sherry Vinegar
- 3 tsp Smoked Paprika
Recipe Preparation
- Romesco: in a food processor, add all roasted vegetables and pulse to a chunky mash. Add the almonds, salt, paprika,
vinegar and half of the oil and pulse to combine. Taste for salt and adjust if needed. Turn processor back on and with the motor running, add the remaining olive oil to finish. - Coat the shallots in the cornstarch and shake off excess. Deep fry until golden and crispy.
- Grill the skirt steak to desired doneness. Rest and slice against the grain and plate over the romesco, topped with the crispy shallots.
This Recipe was Developed by Rachel Mazur of the Carolinas Division.
