Martha Stewart Living Radio: The Radio Blog

Steak the Todd English Way!

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Recently on Morning Living, superstar chef and restaurant owner Todd English stopped by to share with us some of his favorite end-of-summer recipes. One dish he mentioned was skirt steak and all the different ways you can marinate it. He also talked about what's best to serve on the side and even brought some tasty gazpacho for us to try!

Listen as Todd tells Betsy and guest host Alexa Hampton about the wonders of skirt steak:

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Below are the recipes Todd mentioned on show today. Let us know if you tried them at home!

Todd English Skirt Steak with Sweet Corn Raita
Servings: 4

Ingredients:

Ginger Skirt Steak Marinade
2 - 8 oz. skirt steaks
3 tbsp. chopped fresh ginger
8 cloves of garlic
1 bunch of parsley
1 bunch of cilantro
½ cup of brown sugar (tightly packed)
3 whole shallots
1/4 cup of Worcestershire sauce
½ cup of balsamic vinegar
1 cup soy sauce

Directions:
1) Place all ingredients in a blender and puree until smooth.
2) Pour over the steak and let marinate for 1 – 2 hours.
3) Season with salt and pepper and place on hot grill.
4) Cook for four minutes on each side for rare. Slice and serve on top of sweet corn raita (recipe as follows).

Sweet Corn Raita

Ingredients:
4 ears sweet corn, shucked and grilled
2 minced jalapenos (vein removed)
1 bunch cilantro
1 red onion
1 ½ cup greek yogurt
¼ cup lime juice
Zest of 3 limes
Salt and pepper to taste

Directions:
1) Cut corn off cob and place in bowl
2) Fold in all remaining ingredients and place in refrigerator

Serving Instructions:
1) Spoon sweet corn raita in a line across the plate
2) Slice skirt steak against the grain and drape on top of corn raita. Garnish the steak with cilantro spring and sea salt.

Todd English Green Tomato Gazpacho
Servings: 5 to 6 bowls

Ingredients:
8 – 12 Green Market tomatoes, cored and quartered
1 large cucumber, peeled, seeded and cut into eighths
2 cups extra virgin olive oil
3 cloves garlic
3 bunches scallions
½ bunch parsley
½ bunch cilantro
½ cup white balsamic vinegar
1 large white onion
2 medium jalapenos
2 cups Greek yogurt
1 large ripe avocado

Directions:

1) Chop all ingredients into small pieces for blending.
2) Place all ingredients in blender or food processor and puree until smooth.
3) Pour through a fine mesh strainer and discard the solids.
4) Cover and refrigerate at least 2 hours or up to overnight.
5) Divide among 5 – 6 shallow bowls and serve.

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