WEEKDAYS 1e|12c|p

Michael Symon's Grilled Skirt Steak with Cauliflower Hash

Grilled Skirt Steak Cauliflower Hash Michael Symon
A delicious steak that can be made in under five minutes.
skill level
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This steak not only tastes great - thanks in part to the cauliflower hash - but you can make it in five minutes!
  • 1/4 Cup Olive Oil (plus more to brush grill)
  • 1 1.5-2 lb Skirt Steak
  • Salt and Freshly Ground Pepper
  • Cauliflower Hash:
  • 1/2 Onion (diced)
  • 2 tablespoons Butter
  • 1/2 Lb New Potatoes (sliced into 1/2-inch thick coins)
  • 1/2 head Cauliflower (chopped into florets)
  • 1 Teaspoon Red Chile Flake
  • 1 Tablespoon Fresh Rosemary (leaves only/chopped)
  • 2 Tablespoons Parsley (leaves only/chopped)
  • 1 bunch Kale (de-stemmed/cut into ribbons)
  • 2 cloves Garlic (sliced)
  • 3 Tablespoons Red Wine Vinegar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 Lb New Potatoes (sliced into 1/2-inch thick coins)
    Blanch the potatoes in a pot of boiling water for 3-4 minutes. Strain and set aside.
  • 2
    Extra virgin olive oil for the grill
    1 1.5-2 lb skirt steak
    Salt and freshly ground pepper
    Preheat a grill or grillpan to medium-high heat.
  • 3
    2 tablespoons butter
    2 tablespoons extra virgin olive oil 
    1/2 onion (diced)
    1/2 lb potatoes (blanched from step 1) 
    1/2 head cauliflower (chopped into florets)   
    1 bunch Kale (de-stemmed/cut into ribbons)
    2 cloves Garlic (sliced) 
    1 Teaspoon red chile flake
    1 Tablespoon fresh rosemary (leaves only/chopped)
    2 Tablespoons parsley (leaves only/chopped)
    3 Tablespoons red wine vinegar  
    Drizzle of extra virgin olive oil 
    Season the steak generously with salt and pepper. Brush grill with olive oil. Grill steak for 4 to 5 minutes per side for medium.
  • 4
    In a large skillet or saute pan, heat 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add the onion, and potatoes in a single even layer. Cook until the potatoes have crisped, and then flip to crisp on other side. Add the cauliflower and cook, tossing to coat and soften the cauliflower.  Add the kale and garlic and toss so the kale begins to wilt. Add the red chile flakes, rosemary, and parsley. Stir everything to mix, and once fully mixed, finish the dish with red wine vinegar and a drizzle of olive oil and transfer to platter to serve.

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