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Top Chef
For more information on the showcase, visit show.restaurant.org
To purchase a copy of the book:
Top Chef The Cookbook
For more information on Stephanie, visit www.stephanieizard.com.
Recipe:
Stephanie Izard's Marinated Skirt Steak with Sweet and Sour Peppers and Cilantro Vinaigrette
For the skirt steak: 1 1/2 - 2 pound skirt steak
1 Tablespoon Dijon mustard
2 teaspoons sugar
2 Tablespoons extra-virgin olive oil
1 teaspoon sriracha
1 teaspoon soy sauce
3 cloves garlic, minced
Directions:
In a small bowl, combine mustard, sugar, oil, sriracha, soy and garlic; mix well. Rub mixture all over the steak and place in a Ziploc bag. Marinate the steak for about 4 hours, turning a few times.
When ready to serve, remove steak from Ziploc bag and discard marinade. Lightly pat steak with a paper towel to remove excess marinade. Grill steak over medium to high heat until medium rare, approximately 1 1/2 - 2 minutes per side. Remove steak from the grill and let it rest for several minutes. Slice the steak very thin, against the grain of the meat, and top with peppers and vinaigrette.
For the peppers:
For more information on the showcase, visit show.restaurant.org
To purchase a copy of the book:
Top Chef The Cookbook
For more information on Stephanie, visit www.stephanieizard.com.
Recipe:
Stephanie Izard's Marinated Skirt Steak with Sweet and Sour Peppers and Cilantro Vinaigrette
For the skirt steak: 1 1/2 - 2 pound skirt steak
1 Tablespoon Dijon mustard
2 teaspoons sugar
2 Tablespoons extra-virgin olive oil
1 teaspoon sriracha
1 teaspoon soy sauce
3 cloves garlic, minced
Directions:
In a small bowl, combine mustard, sugar, oil, sriracha, soy and garlic; mix well. Rub mixture all over the steak and place in a Ziploc bag. Marinate the steak for about 4 hours, turning a few times.
When ready to serve, remove steak from Ziploc bag and discard marinade. Lightly pat steak with a paper towel to remove excess marinade. Grill steak over medium to high heat until medium rare, approximately 1 1/2 - 2 minutes per side. Remove steak from the grill and let it rest for several minutes. Slice the steak very thin, against the grain of the meat, and top with peppers and vinaigrette.
For the peppers:
