Recipe courtesy of Chef Jamil Pineda, Michael’s on East.
Sweet & Spicy Skirt Steak with Coconut Purple Potatoes, Summer Corn Hash & Grilled Vegetables
Serves 8
Sweet and Sour Glaze
2 tbsp Olive Oil
1 tsp Chopped Garlic
1/2 Fresh Pineapple, Chopped
Juice from 2 Lemons
Juice from 2 Oranges
Juice from 2 Limes
1/4 bunch Fresh Cilantro, Chopped
1 cup Sweet Chili Sauce
2 cups Cranberry Juice
Salt and Pepper to Taste
Method
Heat olive oil in a sauté pan over medium-high heat. Add garlic and pineapple and sauté for two minutes. Add citrus and cranberry juices, sweet chili sauce and reduce by half, about five minutes. Add the cilantro and salt and pepper to taste, and then remove from heat.
Skirt Steak
4 tbsp Olive Oil
8 -8-oz. Shirt Steak (with fat trimmed)
Salt and Pepper
2 tbsp Sambal Chili Paste
Method
Season the steak with salt and pepper, oil and sambal. Heat the grill on high and grill the steak to your preferred temperature. Set aside until ready to serve.
Corn Hash
2 tbsp Olive Oil
2 tbsp Butter
½ cup Onions, Chopped
1 tbsp Minced Garlic
4 Purple Potatoes, Boiled, Peeled and Diced
3 cups Fresh Corn Kernels, Cooked
1 tbsp Flat Parsley, Chopped
1/2 cup Coconut Milk
Method
Sauté onions in olive oil over medium high heat until translucent. Add garlic and cook for one minute. Add potatoes and corn and sauté until heated through. Add coconut milk and cook for about 2 minutes. Season to taste.
To Serve
Place a ½ cup of hash on a plate. Top with grilled vegetables of your choice. Set steak on top and drizzle with sweet and sour glaze.
