Chef Marcus Samuelsson

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Butcher's & Gardener's

Butcher's & Gardener's

PREP DETAILS

Serves 4 to 6

INGREDIENTS

  • 1 (2-pound) flank steak, cleaned and cut into four equal portions

  • Deep-Fried Shallots

  • Red Wine Sauce

  • SoHo Fries

  • Chopped Salsa Verde

  • Canola oil, to taste

  • Kosher salt, to taste

  • Ground black pepper, to taste

DIRECTIONS

  1. Preheat a grill or cast-iron pan over high heat. Liberally season the flank steaks with salt and pepper. Using canola oil as needed, cook the steaks to desired doneness.

  2. Spoon a portion of Chopped Salsa Verde onto a plate, followed by a steak. Top with Red Wine Sauce, SoHo Fries, and Deep-Fried Shallots. Repeat with remaining components.

Deep-Fried Shallots Ingredients

  • 6 large shallots, peeled

  • 2 cups milk

  • ½ cup cornstarch

  • Kosher salt, to taste

     

Method

  1. Thinly slice the shallots on a mandolin. Add to a bowl, cover with milk, and stir to combine. Cover and let soak in the refrigerator overnight.

  2. Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F.

  3. Drain the shallots very well and add to a large bowl. Add the cornstarch and salt and toss well to coat.

  4. Working in batches if necessary, fry the shallots until deeply golden brown, about 3 minutes. Season with salt and reserve on a baking sheet lined with a rack. 


Chopped Salsa Verde Ingredients

  • 2 shallots, peeled

  • 2 cloves garlic, peeled

  • 6 tomatillos, husks removed and rinsed, divided

  • 2 jalapenos, seeds and ribs removed, divided

  • ¼ cup coarsely chopped cilantro

  • ¼ cup parsley

  • 1 ½ teaspoons extra virgin olive oil

  • 1 teaspoon fine sea salt

Method

  1. Preheat the oven to 400 degrees F.

  2. Coarsely chop the shallots, garlic, 3 tomatillos, and 1 jalapeno and scatter on a baking sheet. Roast until charred, about 10 minutes. Transfer to a blender and blend until smooth.

  3. Chop the remaining tomatillos and finely dice the remaining jalapeno. Transfer to a bowl and add the charred vegetable mixture, cilantro, parsley, olive oil, and salt.

Red Wine Sauce Ingredients

  • 4 ounces diced bacon

  • 1 Tablespoon tomato paste

  • 2 cloves garlic, minced

  • ½ teaspoons dried thyme

  • 3 cups water

  • 2 ½ cups red wine

  • 2 cup beef stock

  • 1 Tablespoon brown sugar

  • 6 Tablespoons butter

  • Ground black pepper, to taste

  • Kosher salt, to taste

Method

In a large pan over medium high heat, cook the bacon to render out some of the fat, about 5 minutes. Add the tomato paste, garlic, and thyme, and cook until aromatic, about 5 additional minutes. Add the water, red wine, beef stock, and brown sugar and bring to a simmer. Reduce the heat to low and cook until thick and reduced, about 45 minutes. Whisk in the butter and season with salt and pepper, to taste.


SoHo Fries Ingredients

  • 3 pounds Russet potatoes

  • ¾ cup finely grated Parmigiano-Reggiano

  • 1 Tablespoon dried parsley

  • Kosher salt, to taste

Method

  1. Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F. Using a fry punch or knife, cut the potatoes into fries.

  2. Working in batches if necessary, fry the fries until deeply golden brown and cooked through, about 5 minutes. Transfer to a large bowl and season with the cheese, parsley, and salt.