Receta Braised Skirt Steak

• 2 Tbsp. extra-virgin extra virgin olive oil (30 ml)
• 1 1/2 c. diced mixed mushrooms (shiitake, cremini and oyster) (375 ml)
• 1/2 x onion, finely diced (125 ml)
• 1 x rib celery, finely diced (3 tbsp.) (45 ml)
• 2 clv garlic, chopped
• 1 Tbsp. mixed herbs (rosemary, thyme and parsley) (15 ml)
• 1 bn arugula, cleaned
• 2 Tbsp. pine nuts (30 ml)
• 1 c. 1/2-inch cubed brioche (or possibly any egg bread) (250 ml)
• 1 x egg
• 1/4 c. white wine (60 ml) coarse salt and cracked black pepper, to taste Skirt Steak Braise
• 1 lb skirt steak (454 g)
• 1 1/2 Tbsp. extra virgin olive oil (22 ml)
• 1 x to 2 ribs fennel, minced (1/4 c.) (60 ml)
• 1 x carrot, minced (1/2 c.) (125 ml)
• 2 sprg thyme
• 1 x bay leaf
• 1 Tbsp. whole black peppercorns
• 1 x garlic head, halved
• 1/4 c. red wine (60 ml)
• 3/4 c. beef broth (175 ml) coarse salt and cracked black pepper, to taste Assembly
• 1/4 c. beef broth (60 ml)
• 1 Tbsp. red wine (15 ml)
• 1 tsp grainy mustard (5 ml)
• 2 Tbsp. butter (30 ml)

Direcciones