Today, as is the custom of this On The Line series, our subject, Chef Greg Howe, shares a recipe.
Otherwise read on for recipe to replicate a Ritz-Carlton dish in your very own kitchen.
Churrasco Wagyu Skirt Steak
Chef de Cuisine Greg Howe, Raya at The Ritz-Carlton, Laguna Niguel
2 lb skirt steak (Wagyu if available); trimmed and portioned into 4 steaks
2 cup achiote marinade (see recipe)
5 Tbsp chimicurri (see recipe)
Salt and pepper
Place skirt steaks into zip lock bag with achiote marinade and toss well to coat. Zip bags up air tight and then place into the refrigerator overnight to marinate. Fire up your barbecue grill to high heat and let the grill get very hot. Remove steaks from marinade and season generously with salt and pepper. Let steaks warm to room temperature before placing on the grill. When steaks are ready, place on the grill and cook evenly on both sides until desired temperature is reached, approximately 4 minutes per side for medium rare. Right before steaks are ready to come off the grill, brush the steaks with chimichurri and remove from the grill onto a surface to rest for at least 5 minutes. Slice the skirt steak against the grain and garnish with cilantro leaves.
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2 oz achiote paste
¼ cup water
¼ cup garlic cloves
1 cup canola oil
¾ cup kim chee base
Blend achiote paste with water until smooth paste is formed. Add additional ingredients and continue blend until all is thoroughly incorporated. Reserve marinade in the refrigerator.
Chimichurri½ cup lemon juice
Zest and juice of 1 lemon, lime and orange
1/3 cup soy sauce
1/8 cup water
2 Tbsp of white vinegar
1 oz dry mustard
2 Tbsp whole grain mustard
1 ½ cup olive oil
1 bunch parsley; finely chopped
1/3 cup garlic cloves
¼ large red onion; minced
½ Tbsp dried Mexican oregano
1 Tsp red pepper flakes
½ Tbsp black pepper
Thoroughly combine all ingredients in a large mixing bowl. Adjust seasoning with salt as needed.