WEEKDAYS 1e|12c|p

Skirt Steak with Ginger Gold Apples

Mario Batali
Servings: 4
0 to 15 min

The perfect fall dish!

  • Ingredients
  • step-by-step directions
Skirt Steak:
  • 2 pound skirt steak (trimmed)
  • 1/4 cup olive oil (plus 2 tablespoons, divided)
  • Kosher salt and freshly ground black pepper (to taste)
Ginger Gold Apples:
  • 2 golden ginger apples or other farm fresh apples (cored, sliced 1/2-inch thick)
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • Kosher salt and freshly ground black pepper (to taste)
Pepita Gremolata:
  • 1 Bunch flat-leaf parsley (leaves only, finely chopped)
  • 1 lemon (zested, juiced)
  • 1/4 cup pepitas (toasted)
  • olive oil (to taste)
  • For the Skirt Steak: Heat a grill or grill pan to high heat. Remove the skirt steak from the refrigerator and allow to come to room temperature 30 minutes before cooking.
  • Drizzle steak on both sides with olive oil. Season with salt and pepper. Place the steak on the grill and cook until a nice char forms, about 3 minutes. Flip the steak and cook until medium rare (125ºF - 135ºF), another 2 minutes. Remove from the grill to a cutting board and allow to rest for at least 5 minutes.
  • For Ginger Gold Apples: In a cast-iron skillet over high heat, warm 2 tablespoons of olive oil. Add half of the apple slices and season with salt and pepper. Allow apples to cook until they develop a nice char and soften slightly, about 3-4 minutes. Add brown sugar and balsamic vinegar and toss to coat. Stir in the remaining apple slices, cooking for another minute, until the brown sugar dissolves. Remove from the heat.
  • For the Pepita Gremolata: In a medium bowl, add parsley, lemon zest, and juice, and pepitas. Stir to combine. Season with salt and pepper to taste.
  • To Serve: Slice the steak against the grain and serve alongside charred ginger gold apples. Top both with pepita gremolata and a drizzle of olive oil.
  • Tip: If your local market doesn't carry Ginger Gold Apples, Golden Delicious will work just fine!
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