Photo courtesy of 32 East Restaurant.
Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette
Recipe courtesy of Chef Nick Morfogen & 32 East Restaurant.
I love the combination of sweet and local Floridian with the honey bell oranges, combined with the tang of the vinegar and spice of the peppers– this is not a difficult dish to prepare at home, most of the time is dedicated to marinating the steaks. You may also want to try this marinade with pork chops and chicken! Chef Morfogen prepared this recipe on Emeril’s television show!
4 hr 50 min
Four 10-ounce skirt steaks
1/4 cup plus 1/8 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon garlic, minced
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 shallot, minced
Peppers and Onions:
3 tablespoons olive oil
12 shishito peppers
1 red onion, sliced and separated into rings
1 teaspoon fresh tarragon, finely chopped
1/2 teaspoon fresh rosemary, finely chopped
2 tablespoons champagne vinegar
Salt and ground black pepper
Salad and Vinaigrette:
3 tablespoons champagne vinegar
1 tablespoon chopped red onions
3/4 cup orange juice
1/4 cup olive oil
Salt and ground black pepper
8 ounces arugula
1/4 cup cherry tomatoes, halved
4 ounces Cheddar, sliced thin
For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 3-4 minutes per side.
Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 4-6 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.
Since 1996, 32 East has been a “foodie favorite” on trendy Atlantic Avenue in Delray! Chef Nick Morfogen, a seasoned veteran is known for creatively combining the freshest seasonal ingredients from Florida and around the country to create his signature global cuisine with a menu that changes frequently with many daily specials, there is always something to please everyone! 32 East also hosts excellent wine dinners with some of the world’s top vintners, be sure to inquire with the restaurant! Be sure to visit 32 East when in Delray, and tell Chef Nick and Partner, Butch Johnson that I sent you, and Buon’ Appetito!
32 East Atlantic Avenue
Delray Beach, FL 33444