Vermilion's Skirt Steak with Sauteed Spinach & Plantain Chips

This skirt steak is one your taste buds won't forget anytime soon.

Vermilion’s Skirt Steak with Sauteed Spinach & Plantain Chips

This skirt steak is one your taste buds won’t forget anytime soon.

-Courtesy of The Vermilion Restaurant, thevermilionrestaurant.com

Tandoori skirt steak

This dish has been a popular staple of Vermillion’s culinary repertoire in Chicago, as well as that of New York’s At Vermilion. It represents the restaurants’ provocative culinary concept of a fusion between Indian and Latin cuisine.

Ingredients for skirt steak:

2 8oz Skirt steak

1 Cup Yogurt

½ Cup Sour cream

¼ tsp Cumin powder

1 tsp Peppercorn, crushed

½ tsp Ginger-garlic paste

½ tsp Jalapeno paste

Salt to taste

Ingredients for sauteed spinach:

2 Cups Spinach leaves

½ tsp Garlic, chopped

½ 1sp Oil

3 Tbsp Water

Ingredients for plantain chips:

1 Green plantain

1 tsp Salt

Vegetable oil for frying

Preparation:

1. Make the marinade by combining the yogurt, sour cream cumin, peppercorn, ginger-garlic and jalapeno pastes in a small bowl. Whisk until ingredients fully bended. Add skirt steaks, being sure to coat completely. Cover the bowl with plastic and place it in the refrigerator to marinate for at least 12 hours – the longer it marinates the better it tastes.

2. About half an hour before cooking, remove steak from marinade, rinse, dry and allow to come to room temperature. Place steaks on a hot grill or in a sauté pan. Cook to desire degree of doneness – 3-4 minutes per side for medium rare. When done remove from heat and allow to rest.

3. While steak is cooking, remove stems from spinach leaves. Heat oil over medium high heat in a pan, add garlic and sauté until it turns golden brown, stirring constantly so as not to burn. Add water, salt and spinach. Toss well until spinach is warmed through and slightly limp. Cover pan to keep warm, while frying plantains.

4. Cut off both ends of the plantain and peel, which may require slicing the peel open lengthwise with a knife. Slice plantain crosswise into very thin slices with either a knife or mandolin.

5. Heat 1-2 inches of oil in a saucepan on medium-high heat. When the oil is hot (about 360 degrees), fry several slices of plantain at a time until golden, 2-3 minutes.

6. Remove and drain on paper towels. Season with salt to taste.

7. Place each steak on a plate, divide spinach and plantain chips between two plates.

For more delicious recipes, visit our Recipe File.


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0 thoughts on “Vermilion's Skirt Steak with Sauteed Spinach & Plantain Chips

  1. weetziebat says:

    This sounds great. Love plaintains…

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