Gordon Ramsay Skirt Steak Recipe
Tender, juicy skirt steak seasoned with salt and pepper, seared quickly over high heat to achieve a caramelized crust while maintaining a pink center. Served sliced against the grain, typically accompanied by chimichurri sauce or garlic butter.
Ingredients
For Skirt Steak
- 4 10 oz. Beef Skirt Steak
- 2 Tbsp. Espelette Pepper (Red Pepper Powder from France)
- 2 Tbsp. Olive Oil
For Whiten Beans u0026 Chorizo Ingredients
- 1 Can 14oz Cannellini Beans, Drained
- 4 oz. Spanish Chorizo
- 2 Swiss chard leaves (Middle ribs removed and cut into large pieces)
- 2 Tbsp. Shallots minced
- 1 Garlic Clove minced
- 1 C. Chicken Stock
- 2 Tbsp. unsalted butter
For Chimichurri Sauce Ingredients
- ½ Garlic Clove
- ¼ tsp. Crouse Salt to taste
- 1 tsp. Sugar
- ½ C. Olive Oil
- 1 ½ C. Fresh Parsley
- ¼ C. Fresh Dill
- 1 Tbsp. Coriander
- 1 C. Fresh Cilantro
- ¼ Fresh Mint
- 2 Tbsp. Lemon Juice
- 1 Lemon Zest
Instructions
For Skirt Steak
- Marinate the skirt steak with salt, pepper, oil and Espelette pepper.
- Grill with hash marks to medium-rare
- Rest for 5 minutes
- Slice on a bias right before serving
For Whiten Beans u0026 Chorizo Ingredients
- Bring a large stockpot of salt water to a boil.
- Blanch Swiss chard and immediately shock in ice water.
- Drain out all excess water from Swiss chard.
- Brown, the Spanish chorizo
- Add shallots, garlic, and sweat.
- Add Cannellini beans along with blanched Swiss chard.
- Add in chicken stock and cook until reduced by half.
- Finish with butter.
For Chimichurri Sauce Ingredients
- Put cilantro, Mint, garlic, parsley, dill, and coriander in a mortar
- The pestle with coarse salt, lemon zest, and olive oil
- Blend well
- Finish with a squeeze of lemon juice
Video
Notes
A tender, medium-rare skirt steak with a charred exterior is seasoned with olive oil, salt, and black pepper. It is cooked on high heat for 3-4 minutes per side, rested for 5-10 minutes, and then sliced against the grain.