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Receta Thomas Keller's Marinated Skirt Steak and Asparagus with Tomato Bacon Stew

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Ingredientes

  • then cooled to room temperature before being into service. The tomato-bacon sauce takes 30 minutes just
  • to render the bacon fat. Then there’s the hour and 20 minutes that the tomatoes
  • stew. This is no rush weeknight
  • meal. But it succeeds in taking a very
  • reasonably priced cut of steak and elevating it in flavor and texture. It also something as common as Spring
  • asparagus and makes it very special. And
  • Asparagus has never looked prettier on the table and plate. So allow yourself the luxury of an afternoon
  • and serve this to company. They’ll love you for it. Here are the recipes:
  • Thomas Keller’s Recipe for Marinated Skirt Steak:
  • Ingredients for Marinade:
  • 2 eight-inch rosemary sprigs
  • 1 tablespoon black
  • peppercorns
  • 5 garlic cloves, smashed,
  • skin left on
  • 2 cups extra virgin olive
  • oil
  • Six 8 ounce trimmed outer
  • skirt steaks
  • Freshly ground black pepper
  • 2 tablespoons unsalted
  • butter
  • 2 garlic cloves, smashed,
  • skin left on
  • Combine the thyme,
  • rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and
  • and, working quickly, add 1 tablespoon of butter, 2 thyme sprigs, and 1 garlic
  • clove, and brown the meat on the second side, basting constantly; the entire
  • plus 2 tbsp. chicken stock
  • tablespoons water into a medium saucepan and set over medium heat. Add the
  • tablespoons in pan, reserve the rest of the bacon fat, and add the leeks,
  • frying pan, one that can hold half the asparagus in a single layer over medium
  • and lay the asparagus over the fat. Add 3 tablespoons of stock and some
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