Grilled Skirt Steak

SAVORY

Apr 3

Nutella Mole, Red Onion, Arugula, Lemon, Olive Oil

Chef Jason Dady of Jason Dady Restaurants | San Antonio, TX
Yield: 8 servings

This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Jason Dady was inspired by Malbec, Kaiken, Ultra las Rocas, Mendoza, Argentina, 2016 as a pairing. The perfect “everyday” drinking red wine. The balanced tannins, and richness stand up to the beef, and the nuances of the cocoa-mocha flavor profiles is the perfect fit for the unique take on a mole. The fresh arugula gives a slight spice and freshness that really helps set this dish off.

INGREDIENTS

Nutella Mole:
13 ¼ ounces Nutella
3 cups chicken stock
8 corn tortillas
1 ounce pecans
1 ounce almonds
1 ounce sesame seeds
1 bulb fennel
¼ jalepeño
1 yellow onion
1 teaspoon cinnamon
¼ teaspoon clove
6 toasted ancho chiles
½ cup extra virgin olive oil

To Assemble and Serve:
Eight 6-ounce skirt steaks, trimmed
Salt
Cracked black pepper
¼ cup olive oil
1 pound baby arugula
1 red onion, thinly sliced
1 lemon
¼ cup extra virgin olive oil

METHOD

For the Nutella Mole:
To a Vitamix blender, add Nutella, stock, tortillas, nuts, sesame, fennel, jalapeño, onion, spices, and chiles; purée. Pour into a large, heavy pot with the oil. Simmer 1 to 6 hours, stirring frequently to prevent sticking. Keep warm.

To Assemble and Serve:
Prepare and heat grill with coal. Season steaks with salt and pepper. Brush grill with oil and place steaks over hot coals. Allow to char for 2 minutes. Flip and char 2 minutes more. Rest steaks until medium rare, about 8 to 10 minutes. In a bowl, toss to combine remaining ingredients. On a serving plate, arrange sliced steak and pour Nutella Mole over top. Plate salad to the side.

Similar Recipes