Affordable steak? Yes! Chef Mario Batali shows us how

Much as we may wish, it’s difficult to eat like a king when the wallet is thin.   One of the top food trends for 2009 is affordable cuts of meat, and skirt steak scores a touchdown in that game.   Where does skirt steak come from? From the short plate of the cow, in front of the flank. (Plate = Belly in meat speak.)   A good way to think of beef tenderness is that the more frequently the muscle is used, the tougher it will be.  Tougher cuts of beef include the round, flank, brisket, and chuck, and they require longer cooking times, typically with moist heat, to enable a tender end result.   Tender cuts are typically more expensive, and include rib meat, sirloin, and short loin, these cuts can be cooked with dry heat methods and for a shorter time.   Skirt steak is classified somewhere in between, known as a medium in terms of beef cut tenderness.   Properly prepared it can be as tender and delicious as any high end fancy contender.   Touché!

Our video today features Chef Mario Batali (yes again, we are addicted!) preparing a succulent skirt steak served with cannellini beans and salsa verde.

Speaking of Mario, did you catch the “Last Supper” episode of Top Chef?   Based on the book, My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes a slightly morbid yet delicious book about what chefs would choose for their last meal on earth,  Mario chose an elaborate multi course meal, including “marinated anchovies with bruschetta; mozzarella en carozza (a Neapolitan-style grilled cheese sandwich); and fresh Amalfitana pasta with shrimp and zucchini.”   Photographer Melanie Dunea shares a gorgeous photo slideshow of the book, found here.

Click “read more” for Mario’s skirt steak recipe.

Skirt steak with cannellini beans and salsa verde

Chef Mario Batali
Serves 4
INGREDIENTS
Skirt steak
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped flat-leaf parsley
4 garlic cloves, finely chopped
3/4 cup extra-virgin olive oil
2 pounds skirt steak, trimmed of fibrous fat pieces
Kosher salt and freshly ground black pepper
Salsa verde
2 cups red onion pickles
For the cannellini beans
1 cup cooked cannellini beans
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1/2 teaspoon red pepper flakes
2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
1 garlic clove, thinly sliced
Salsa verde
1 bunch of flat-leaf parsley, leaves only
1 bunch of fresh mint, leaves only
1 bunch of fresh basil, leaves only
1/2 cup capers, rinsed and drained
2 salt-packed anchovy fillets, rinsed and drained
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon sugar
2 tablespoons freshly ground black pepper
1 tablespoon hot red pepper flakes
1 garlic clove
1 cup extra-virgin olive oil
Red onion pickles
1 cup red wine vinegar
1/2 cup sugar
1/2 cup kosher salt
1/2 cup fresh beet juice (for color)
2 red onions, peeled, sliced into 1/8 inch-thick rounds, and separated into rings.

DIRECTIONS

Skirt steak
1. In a non-reactive medium casserole, combine the rosemary, thyme, parsley, garlic, and 1/2 cup of the olive oil and stir well to blend. Place the steak in the casserole and turn to coat both sides with the herb mixture. Cover tightly and refrigerate for at least 4 hours or overnight.

2. Preheat the grill or broiler. Remove the steak from the marinade, brush off the excess herb mixture, and season with salt and pepper. Place on the hottest part of the grill. Cook for 3 minutes on one side, then turn carefully with tongs and cook for 2 minutes on the other side.

3. Remove the steak from the grill and let it rest for 3 minutes.

4. Meanwhile, gently stir together the beans, 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, the red pepper flakes, basil and garlic. Season lightly with salt and pepper.

5. Place 2 tablespoons of the salsa verde in the center of each plate. Top the salsa verde with cannellini beans. Slice the steak on the bias about ½ inch thick and divide the slices evenly among the plates. Top each portion with some of the red onion pickles, drizzle with extra-virgin olive oil and serve.

Salsa verde
In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar, pepper, red pepper flakes, and garlic and pulse to form a coarse puree. With the motor running, slowly drizzle in the olive oil to form a relatively smooth puree that still has some personality. Season with salt and pepper. The salsa can be refrigerated in a covered container for up to 1 week.

Red onion pickles
In a deep bowl, combine the vinegar, 1 cup water, the sugar, salt and beet juice. Add the onions into the bowl, making sure they are completely covered by pickling liquid. Cover and refrigerate for at least 24 hours.