Romanian Summer


Skirt Steak and Bacon

▪ To cook the bacon you will need to start with cold product (bacon) and a

cold pan. Take the cold bacon and place it on the cold pan. Cook over low

heat. Once the bacon is fully cooked remove from pan and allow to cool. Once

the bacon has cooled down mince to create small bacon bits. Take a paper

towel and line a small bowl. Take bacon bits and place in the bowl and set

aside. Save bacon fat that was released while cooking to use when searing the

skirt steak.

▪ Take skirt steak and cut at an angle dividing into pieces of approx. 3-4 inches

long. Make sure cuts are made from left to right until you get 6 to 8 pieces. In

a large bowl mix a teaspoon of salt, pepper, and dry rosemary leaves. Once

seasoning is mixed add in steak and make sure each piece is lightly seasoned.

▪ Take seasoned steak and place in a large hotel pan while making sure it is

spread out. Let sit in the refrigerator for about 30 minutes.

▪ After steak is chilled, remove from the refrigerator and re-season with

kosher salt and pepper on each side. The salt will help the steak have a crisp


▪ In a hot pan place just enough olive oil to cover the bottom of the pan and

add reserved bacon fat. Sear steak on both sides while checking occasionally

for a crispy golden brown layer.

▪ Once seared, place the meat in the oven at 350 degrees to achieve a rare or

medium rare finish.

▪ Let steak rest for 5 minutes letting it contract and allowing its juice to stay in

place while cutting.

▪ To cut the steak slice strips at a 45 degree angle from left to right and not

straight down. A straight cut will cause the steak to break apart and lose its

firm and juicy texture.


Vegetable Mix

▪ Take your 4 bell peppers and chop off the top and bottoms.

▪ Remove the seeds that are inside and cut down the side to make it a flat


▪ Cut the bell peppers into julienne cuts (Approximately 1/8 in x 1/8 in x 1-2


▪ With the Rainbow Chard, remove the end of the stem and just chop up the

top portion with the leaves.

▪ Season with 1 teaspoon of salt and pepper and drizzle with 1 tablespoon of

olive oil

▪ Sauté the vegetables in a sauté pan with a tablespoon of olive oil.

▪ Once you have reached a slight browning on bell peppers remove all

vegetables from the pan and spread them out in a tray so they can cool down.


Mashed Potatoes

▪ Roast 2 garlic cloves in a small sauce pan with olive oil until golden brown.

▪ Remove garlic cloves reserving the oil.

▪ Fill a saucepan with water about 3/4ths of the way full and use 3

tablespoons of salt to season the water.

▪ Over high heat, bring the water to a boil then drop in your potatoes.

▪ Bring water back to a boil then lower to medium-low heat and cook with pot

covered until tender.

▪ While potatoes are boiling, in another sauce pan use ½ Cup of Heavy Cream

and ¼ cup of Butter, whisk at medium heat till butter melts and they infuse

together. Let the liquid scorch, just a little bit of flavor.

▪ To check if your potatoes are ready grab a toothpick (paring knife or fork will

work fine. Anything with a sharp point) and poke the potato to pick it up. If

the potato slides off with ease you are good to take them out of the water

with a slotted spoon.

▪ With a sifter over a mixing bowl, place your potatoes in the sifter and push

them through with a fork to mash them very fine.

▪ Once all potatoes are mashed and in a bowl, use the heavy cream and butter

that was made earlier to liquefy the potatoes.

▪ Do little by little tempering the liquid and mix while pouring the liquid to

infuse it properly.

▪ Once your potatoes are mixed with the liquid, zest a bit of ginger into it and

add minced roasted garlic.


Chimichurri Sauce

▪ Take your fresh parsley and cilantro sprig and 2 minced garlic cloves.

▪ Place in a food processor with a half cup of olive oil and 1 lemon’s worth of


▪ Season with salt, pepper, and red chili flakes, and grate fresh ginger

▪ Process till everything is blended well and not chunky



▪ When plating, we recommend garnishing your potatoes with the bacon bits

you minced earlier.

▪ We also recommend reheating the vegetables because by the time your steak

is done they might start getting cold (to avoid this you can put them in a bowl

in the microwave or in the oven when your steak is done, just be sure to

lower the temperature)