Menu Item # 1: Grilled Skirt Steak with Potato-Squash Hash and Fire-Roasted Red Peppers

10 Nov

Welcome back to The Vaulted Door.  Actually, we can finally say welcoming INTO The Vaulted Door.  Every week we’re going to bring you one or two of our menu items so you can salivate a little before we actually open our doors.

A few disclaimers:

1. I stink at filming, and add to that that I’m using an iPhone.  Quality isn’t Emmy-deserving, but look beyond that into the ingredients and the food, you’ll be happy.

2. Volume is a little iffy at some points.

3. I tend to think I am a lot funnier than I actually am, so please ignore my corny jokes and interjections.

Now we bring you our first dish: Grilled Skirt Steak with Potato-Squash Hash and Fire-Roasted Red Peppers.  It is very seasonal, very Thanksgiving/Halloweeny, and can I tell you that it was absolutely delicious??

We want you to take this recipe and make it your own – internalize it and see what you can make of it!  Film videos, take pictures, even just leave a comment that you tried this type of dish – you will be very happy that you did!

Enjoy!

Recipe!

Pre-Cooking:

5 pieces of skirt steak (peeled and trimmed of excess fat)

1 Spanish onion sliced

1 bunch scallions

1 cup Teriyaki sauce

1 cup soy sauce

1 cup sweet mirin sauce

1 cup blended canola oil

Combine all ingredients and marinate for 8-24 hours in refrigerator

When ready to cook:

1 small onion diced fine

8 pieces of garlic sliced thin

1 cup diced butternut squash

1 cup diced Idaho potato

4 slices of cooked bacon (diced)

1 large Portobello mushroom (grilled and diced)

3 tbsp olive oil

4 stalks chopped scallions

2 red peppers

1 lemon

Demi Glace: Red wine reduction, chicken stock, salt, pepper (Anthony’s demi glace is a secret recipe, but these are the main components; try to create your own – the key is the reduction of the wine — good luck!)

Instructions:

Roast red peppers over open flame, rotate occasionally to blacken all sides equally

When peppers are completely blackened, remove from flame, place in metal bowl and cover, steaming for 10 minutes

After steaming peppers, add water to bowl to soften peppers; remove black outer layer as well as seeds

Dice potatoes and squash into equal size cubes

Saute squash over medium heat and butter until golden brown

Fry potato cubes in oil until slightly crispy and then place in oven at 350 for 10 minutes

Saute onion and garlic until translucent in olive oil

Add bacon, potatoes, and remaining ingredients – sauté together 5 minutes until softened

Squeeze one half a lemon’s worth of juice into hash and demi glace

Grill skirt steak 5-8 minutes per side until desired temperature (5 minutes for medium rare; 8 minutes for medium)

After grilling, let rest 8 minutes and slice on a bias against the grain for best texture

Plate hash in center of plate and flank the side with fire-roasted red peppers

Fan grilled steak around the hash and drizzle with demi glace

Garnish with cut scallions

Enjoy!

We love taking you into our world of food.  This is the first item on our menu that we wanted to share with you.  It was an absolutely delicious creation.  The aromas raced through the kitchen as soon as Anthony started cooking, and I was in heaven until the very last bite.  We challenge you to make this dish – and make sure you do it well!  Please comment, email, send pictures, videos, anything!

We appreciate the love, and can’t wait to have you into the restaurant to try our delicious menu.

Next up: Friday and Saturday we’ll have a few new dishes for you to see!

Special thanks to my good friend Joe Mongeluzzi for not only supplying the iPhone but also hanging around to help in the filming (and tasting) of the dish.

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One Response to “Menu Item # 1: Grilled Skirt Steak with Potato-Squash Hash and Fire-Roasted Red Peppers”

  1. Father November 13, 2010 at 10:03 am #

    Saw all videos. Very nice, I want some skirt steak. When are new videos coming from this week

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