Chef, restaurateur and TV cooking judge Tom Colicchio offers “Sunday Morning” viewers a recipe from his latest book, “Why I cook”, for skirt steak with shishitos, hot cherry peppers and onions. He writes:
“This recipe started out as a salad for our babysitter Tenzin, who is a vegetarian. Obviously I’m not. But the flavors of that salad (sweet, sour, spicy, salty, and umami) work so well together that I knew they would goes perfectly with steak. To be clear: this combination of hot cherry peppers, shishitos and red onions, which hits every taste receptor, works just as well with grilled pork, chicken or fish cucumbers to the end; sometimes I cut the onions into rings and grill them. And if you have any steak left, cut it into slices, put it on the grill briefly and use it.’
From “Why I Cook” by Tom Colicchio, courtesy of Artisan
Skirt steak with shishitos, hot cherry peppers and onions
By Tom Colicchio
Serves 4
Ingredients:
1¼ pounds skirt steak
6 tablespoons extra virgin olive oil
2 red onions, cut into 1-inch wedges
Kosher salt
½ pound shishito peppers
Freshly cracked black pepper
1 tablespoon fish sauce
1 tablespoon chili chips
¼ cup sliced, pickled hot cherry peppers
½ cup fresh coriander leaves
½ cup fresh mint leaves
½ cup fresh parsley leaves
½ cup fresh basil leaves
2 or 3 spring onions, sliced
Juice of 1 lime
Instructions:
Let the steak come to room temperature.
Heat a large, heavy-bottomed sauté pan over medium-high heat. Add enough oil to cover the bottom of the pan, about 2 tablespoons. Add the onions to the pan, season with salt and cook until browned and soft, 6 to 7 minutes. Place the onions from the pan into a large bowl.
In the same pan, add 1 tablespoon of oil and the shishito peppers. Season with salt and cook, turning occasionally, until the shishitos are charred and blistered, 6 to 8 minutes.
Place the shishitos in the bowl with the onions. Mix the onions and peppers with 1 tablespoon of olive oil and salt and black pepper to taste. Add the fish sauce, chili pepper and pickled pepper. Taste and adjust the amount of chili peppers and pickled peppers depending on how much spice you like. Add the fresh coriander, mint, parsley and basil and mix.
Dry the skirt steak with paper towels and cut crosswise into pieces that will fit in the same heavy-bottomed sauté pan. Season the steak generously with salt and black pepper.
Heat the pan over medium heat. Pour in enough oil to cover the bottom, about 2 tablespoons. When the oil shimmers, add the steak to the pan (in batches if necessary, so as not to overcrowd the pan) and sear 2 to 3 minutes per side for medium-rare.
Place the steak on a cutting board and let rest for 5 minutes before slicing against the grain and mixing with the onion/shishito/herb mixture. Spoon any collected juices over the steak, top with the scallions and lime juice and enjoy.
From ‘Why I Cook’ by Tom Colicchio. Copyright © 2024 by Tom Colicchio. Reprinted with permission from Artisan, an imprint of Hachette Book Group. All rights reserved.
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