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
▪ 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.
▪ 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
▪ 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.
▪ 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.
▪ 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)