June 07, 2012

Chef Nick Stellino Thinks Skirt Steak Is Misunderstood...

 

Chef Nick Stellino's Grilled Skirt Steak with Tomato Infused Marinade
& Tomato, Buratta & Arugula Salad




Ingredients
2 ½ to 3 lb skirt steak

Marinade
5 garlic cloves
½ c fresh mint
1 T fresh thyme
1 c fresh basil
1 c fresh parsley
1 ½ T salt
1 T fresh rosemary
1 28 oz. can, Italian Style peeled tomatoes
½ c extra virgin olive oil
½ c pomegranate infused Balsamic Vinegar
2 T sugar

Salad
¼ tsp. salt
¼ tsp ground pepper
¼ tsp. onion powder
¼ tsp. dried oregano
¼ tsp. sugar
4 large tomatoes
4 oz. baby arugula
3 T extra virgin olive oil
1 T balsamic vinegar
6 oz. buratta or mozzarella cheese
1 oz. shaved Parmesan cheese


Method
Marinade: Place all marinade ingredients into a food processor and pulse until smooth. Place the meat in a large reusable bag and cover with the marinade. Seal bag, mix thoroughly and refrigerate for at least 5 hours, preferably overnight, turning twice.
Meat: Preheat grill or broiler to high and cook the steak 4-6 minutes per side, according to your preference. Remove from heat, cover with foil and let it rest for 2 minutes.  
Salad: Mix the dry spices and sugar together in a small bowl. Cut the tomato and the cheese into 1/2 inch slices and sprinkle both side with the spice mixture. Drizzle the arugula with 1/2 T of olive oil and 1/2 tsp. of the vinegar.
To Plate
Place the dressed arugula in the center of the plate, top with tomatoes and cheese, alternating the slices. Drizzle each plate with the remaining oil & vinegar. Cut the steak into strips and layer beside salad.

About Chef Nick Stellino
Nick Stellino grew up in Palermo, on the island of Sicily and came to the United States in 1975. In 1991, he decided to leave his lucrative career as a Wall Street stockbroker in order to follow his dream of becoming a chef. He started his culinary career as a dishwasher. Over time, he apprenticed with the best chefs in America. "I was in heaven working my way up the restaurant line," says Nick. "But I wanted to share my enthusiasm for Italian cooking with more people. I decided a cooking show was the answer." Employing the energy, dedication and entrepreneurial vision that had taken him from Palermo to Wall Street, Nick began calling television production companies. His efforts culminated in the highly successful series Nick Stellino Cooking with Friends, Cucina Amore I, II and III, Nick Stellino's Family Kitchen I, II, III, IV and V, and the PBS specials, Nick Stellino's Dinner Party and Nick Stellino: Food, Love & Family.

Nick has published many cookbooks and has partnered with major publishing companies including Putnam and Doubleday. In 2006, Nick celebrated the launch of his seventh cookbook, titled Dine In!, which is the companion to his public television series, Nick Stellino's Family Kitchen. His other titles, which can be purchased from major retailers such as the Barnes & Noble online store and Amazon.com, include:
  • Nick Stellino Cooking with Friends
  • Cucina Amore
  • Nick Stellino's Glorious Italian Cooking
  • Nick Stellino's Mediterranean Flavors
  • Nick Stellino's Family Kitchen
  • Nick Stellino's Passione; Pasta, Pizza, and Panini
  • Mangiamo! Let's Eat! 
  • Nick Stellino's Dine In!
Nick makes numerous appearances at popular food festivals around the United States, including Boston Cooks, Philadelphia's The Book and The Cook, Seattle's Festa Italiana and the Aspen Food & Wine Festival.

He was Grand Marshal of San Francisco's 1999 Columbus Day Parade, the first time in 130 years that a chef had been accorded that honor. In May 2000 and 2001, Nick appeared as a presenter at the prestigious James Beard Foundation Awards held in New York. He is also one of the few chefs who have been selected to cook at the Grand Gala Dinner for the James Beard Awards for three years in a row.

Nick Stellino has been a featured guest on numerous national shows, including The Oprah Winfrey Show, Today, CBS This Morning and Good Morning America. He has been featured in national publications including Robb Report, TV Guide, The New York Times, the Los Angeles Times, The Magazine of La Cucina Italiana, Bon Appétit, InSync, Home, WatchTime and Primo.

Nick spends his time traveling in the United States and abroad, sharing his passion for food and life. "I believe that the family table is our last tribal meeting ground, where we all sit together and share our stories surrounded by great food, great wine, our family and friends. A family that eats together stays together!" Nick has been married for 28 years to his lovely wife, Nanci. www.nickstellino.com

Bon Appetit,

Lou
Sources; Images, video and recipe courtesy of NickStelliino.com

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