Wagyu skirt steak with pickled jalapeno & green tomato chimichurri

Laurent Tourondel, executive chef of Brasserie Ruhlmann, serves up a steak lover's dream

Video: Grill the perfect steak

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updated 8/16/2010 3:07:02 PM ET

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Recipe: Wagyu skirt steak with pickled jalapeno and green tomato chimichurri (on this page) Recipe: 7-pepper crusted New York strip steak (on this page)

Recipe: Wagyu skirt steak with pickled jalapeno and green tomato chimichurri

Laurent Tourondel

Ingredients

For the chimichurri
1 large green tomato, cut in 1/2-inch slices
1/2 cup + 1 tablespoon olive oil
1/4 cup chopped white onion
1/2 jalapeno, chopped with the seeds
1/2 cup of pickled jalapenos, drained and chopped
1/2 cup chopped cilantro
1/4 cup chopped parsley
3 small pepperoncini peppers, chopped
2 tablespoons white wine vinegar
Juice of 2 limes
For the steak
4 10-ounce pieces Wagyu skirt steak
Olive oil
Salt and pepper

Preparation

Grill the green tomato. Set a grill pan to medium-high heat. Brush the tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Grill until tomatoes soften and grill marks appear, about 2-3 minutes per side. Remove from heat and allow to cool. Once cool, dice into small pieces and transfer to a mixing bowl.

Make the chimichurri. Combine remaining ingredients with the grilled tomatoes and season with salt and pepper. Cover with plastic wrap and keep in the refrigerator until ready to use.

Cook the Wagyu. Preheat a grill pan. Brush the meat with olive oil and season with salt and pepper. Grill about 3 minutes per side until medium rare. To check for doneness, insert an instant reading thermometer in the thickest part of the meat. The temperature reading should be 130 to 135° F for medium rare. Transfer to a cutting board and let rest for 5 minutes.

Serving

Carve the meat into 1-inch slices crosswise against the grain. Arrange the slices overlapping slightly on a platter and serve with pickled jalapeno and green tomato chimichurri on the side.

Serving Size

Serves 4

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Recipe: 7-pepper crusted New York strip steak

Laurent Tourondel

Peppercorn mix

Ingredients

6 tablespoons liquid smoke
Peppercorn mix
3 tablespoons green peppercorns
3 tablespoons pink peppercorns
3 tablespoons tellicherry peppercorns
2 tablespoons black peppercorns
2 tablespoons white peppercorns
2 teaspoons Szechuan peppercorns
2 tablespoons Malabar peppercorns
For the steak
6 16-ounce strip steaks (preferably prime cut)
1/2 cup butter, softened
Salt

Preparation

To marinate the steak, pour the liquid smoke onto a sheet pan. Lay the steaks over the liquid smoke, flipping so that both sides are covered. Allow to marinate for 5 minutes.

To make peppercorn mix, combine all ingredients in a food processor or blender and process until peppercorns are roughly chopped.

To prepare the steak, preheat grill to high heat. Brush the steaks with 1 tablespoon of the butter and season both sides with salt. Place the steaks on the grill and cook until browned, about 3 minutes. Turn the steaks and brown on the other side, about 3 minutes more. Transfer the steaks to a cooler part of the grill, cover and cook medium rare for 7-10 min. To check for doneness, insert an instant reading thermometer in the thickest part of the meat. The temperature reading should be 130 to 135 degrees for medium rare.