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Team George Brown: Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction
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Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction

Course Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Servings 6 servings
Author Student Chefs Negus King and Jackson Dafoe, Team: George Brown College

Ingredients

Butternut Squash & Quinoa Stack:

  • 2 lb (1 kg) butternut squash, peeled, seeded and cut into 1 1/4-inch (3-4 cm) slices/discs
  • 1 cup (250g) quinoa rinsed
  • 1 tsp (5 ml) unsalted butter
  • 1 ¾ cup (414 ml) water
  • 1 tbsp (17 ml) Tabasco® Original Red Sauce
  • 1 tsp (6 ml) salt
  • ½ cup (113g) diced poached California Prunes

Marsala Prune Reduction:

  • 4 cups (1 L) beef stock
  • 1 cup (227 g) California Prunes roughly chopped
  • ½ cup (120 ml) marsala wine
  • 3 sprigs fresh thyme
  • 1 shallot finely chopped
  • 2 tbsp (30 ml) cold unsalted butter cubed
  • ½ tsp (2 g) salt
  • ¼ tsp (1 g) freshly ground black pepper

Chimichurri Sauce with California Prunes:

  • 1 shallot finely chopped
  • 3-4 garlic cloves thinly sliced or finely chopped
  • ½ cup (120 ml) red wine vinegar
  • 1 tsp. (6 g) kosher salt, plus more
  • ¼ cup (60 g) flat-leaf parsley finely chopped
  • 2 Tbsp. oregano finely chopped
  • 1/4 cup mint finely chopped
  • 2 tbsp (35ml) Tabasco® Green Jalapeño Sauce
  • 1 lime juice only
  • ¾ cup (180 ml) extra-virgin olive oil
  • 1/4 cup (50 g) California Prunes finely chopped

Sauteed Local Broccolini:

  • 1 bunch broccolini
  • 3 tbsp (53 ml) Olive oil
  • Salt and pepper TT

Charred Cherry Tomatoes:

  • 1/2 cup (125 g) cherry tomatoes
  • 2 tbsp (35 ml) olive oil
  • 1 sprig rosemary finely chopped
  • 1 tsp (30 g) salt

Parsnip & Coconut Purée with Apple:

  • 3 cups (650 g) parsnip chopped
  • 1 medium size Granny Smith apple peeled and diced
  • 1 cup (300 ml) coconut milk
  • Salt and pepper TT

Caramelized Shallots:

  • 6 shallots peeled, cut in half
  • 4 tbsp (71 ml) olive oil
  • 1 tbsp (30 ml) butter
  • Salt and pepper TT

Pan Roasted Skirt Steak:

  • 2 cloves garlic finely chopped
  • 5 sprigs fresh thyme leaves only
  • 2 lb (1 kg) Beef Skirt Steak cleaned and trimmed, reserve trimmings
  • 2 tsp (5 ml) Club House La GrilleⓇ Fiery Habanero & Roasted Garlic
  • 4 tsp (5 ml) Club House La Grille® Brazilian Style BBQ
  • 1 tbsp (20 ml) liquid smoke
  • 1 tsp (5 ml) kosher salt
  • ½ tsp (2 ml) freshly ground black pepper
  • 5 tbsp (15 ml) olive oil

Instructions

Butternut Squash & Quinoa Stack:

  • Place sliced squash pieces into a pot with seasoned water, simmer until tender. When done, remove to a bowl and reserve.
  • Combine the quinoa, butter and seasoned water in a medium pot. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork. Season with salt and Tabasco® Original Red Sauce, gently fold in diced California Prunes.
  • Using a 4 cm ring mold cut 12 discs from the slices of butternut squash. Place a butternut squash disc inside the ring mold, and add a spoonful of cooked quinoa to the disc, just below to lip of the ring mold. Top with another butternut squash disc and reserve.

Marsala-California Prune Reduction:

  • Poach California Prunes in marsala wine for 10 minutes. Remove California Prunes and reserve. In a separate sauce pot add skirt steak trimmings, beef stock, Marsala poaching liquid, thyme and shallots. Set over high heat, bring to a boil, and reduce to a simmer. Cook for 20 to 25 minutes or until reduced by two-thirds; strain. Swirl in cold butter. Season with salt and pepper. Cover and set aside.

Chimichurri Sauce with California Prunes:

  • Blend all ingredients together in a food processor, except for California Prunes. Then fold in chopped California Prunes to mixture. Taste for seasoning.

Sauteed Local Broccolini:

  • Trim the bottom ends of the broccolini and peel the outer layer of the stalks. Gently sauté in a pan until tender and fully cooked. Season with salt and pepper. Reserve.

Charred Cherry Tomatoes:

  • In a searing hot pan add cherry tomatoes. Let tomato skin start to blister and char while gently shaking the pan. When approximately 60% of the skin is charred, quickly add olive oil, salt and chopped rosemary. Pan will immediately smoke, continuously shake pan for 5-10 seconds to release aromatics. Remove tomatoes to a shallow plate to cool.

Parsnip & Coconut Purée w/ Apple:

  • In a pot add peeled and chopped parsnip. Ensure that parsnip is chopped in small uniform pieces. Add diced apple and coconut milk. Place on stove to simmer over a medium heat. Simmer for approximately 15-20 minutes, or until parsnip and apple pieces are quite tender. Place all ingredients in a food processor and blend until smooth. Adjust seasoning to taste with salt and pepper.

Caramelized Shallots:

  • Place a saute pan on stove and bring to a medium to high heat. Toss shallots in olive oil until coated. Place butter in saute pan, the butter should start to foam while melting. Place the interior side of the shallots in butter and cook until they start to caramelize. Once golden brown turn shallots over and continue to cook. Baste shallots with the melted butter in the pan until shallots are cooked though. Season with salt an pepper.

Pan Roasted Skirt Steak:

  • Preheat oven to 400°F (200°C). Combine 3 tbsp olive oil, liquid smoke, garlic, Club House La GrilleⓇ dry spices, and thyme in a small bowl; set aside. Using a mallet pound the steak until 1 inch thick. Season all over with the marinade. Reserve for 10 minutes.
  • Heat a cast iron or large sautoir pan over medium heat. Add 2 tbsp olive to pan, add marinated steak to the pan, sear and brown on both sides. Transfer pan to oven for 6 minutes. Halfway through the cooking process add a tablespoon of butter and baste. Continue to roast for 6 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least.
  • Remove from the oven and cover with foil for 5 minutes. Slice into 6 portions, 3 slices per portion.
  • Plate each portion of flank steak with a spoonful of parsnip puree in the centre of the plate, a butternut squash stack. Drizzle with Marsala Prune Reduction and dollop of the Chimichurri Sauce over the steak. Make sure the doneness of the steak is visible. Garnish with roasted shallots, charred cherry tomatoes, and seasoned broccolini.