EntraŃa a la Parilla
Outside Skirt Steak, roasted carrot puree, mojo verde, grilled lime
10 oz plating
5 oz plating
Seasoning
Deep sear formed
Server Description
Flavor packed skirt steak paired with a served with roasted carrot purée and a traditional tangy and herbaceous green sauce.
pronunciation
PEE CON YA - A LA - PAH REE AH
runner description
Skirt steak with carrot purée. We recommend squeezing the lime over each slice of steak.
Line up notes
allergies
Dairy
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ingredients
- 10 Oz Portion of Outside Skirt
- 2 tsp kosher salt
- 1 tsp cafe grind black pepper
- 1 tbs blended oil (for searing)
- 3 oz roasted carrot puree
- 2 TBSP Mojo Verde
- 1/3 Lime wedge grilled
sourcing
PREP recipe 1
Roasted Carrot PureePREP recipe 2
Mojo VerdePREP recipe 3
Skirt Steak ButcheringPREP recipe 4
procedure
- Season the steak liberally with kosher salt & cracked black pepper, equally on both sides
- Sear on the plancha with blended oil, until a nice crust forms, about 2-3 minutes and the flip and sear meat side for another 2 minutes or to desired doneness
- Remove the steak from the plancha and allow to rest for at least 5 minutes. This will allow the juices to redistribute in the meat. Once rested, slice on a bias through the grain of the meat into 10 slices
- Place carrot puree on plate and spread evenly across length of the plate
- Fan the steak lengthwise over the carrot puree
- Top the steak with mojo verde down the center
- Garnish with extra virgin olive oil.
- Sprinkle with Maldon Sea Salt.
- Set a lime segment on the side.
critical control points
- DO NOT PLACE THIS STEAK IN THE OVEN FOR ANY REASON. COOK IT TO DESIRED DONESS ON THE PLANCHA
- THIS STEAK COOKS VERY FAST BECAUSE OF HOW THIN IT IS
- WE RECOMMEND THIS CUT COOKED MED-RARE TO MEDIUM. TOO RARE AND THE FAT DOESN'T RENDER GIVING IT A FATTY TEXTURE. TOO COOKED AND IT GETS TOUGH.
- STEAK MUST REST BEFORE SLICING OR IT WILL LOSE ITS JUICES AND DRY OUT.
- REFER TO THE COOKING VIDEO ATTACHED.
PACKAGING
video
video