2nd Street Bistro
1825 Second Street
Yield: 2 portions
1# fresh Midwestern skirt steak (trimmed)
1 tablespoon transglutaminase RM available online at modernistpantry.com
1 sprig thyme
1 sprig rosemary
1 cup roasted garlic mashed potatoes
3-4 oz red wine veal reduction (recipe below)
2 Tablespoons shallot marmalade (recipe below)
2 Tablespoons canola oil
fresh ground black pepper
1 teaspoon sliced chives
Cut skirt into 6 even pieces. Sprinkle evenly two pieces of meat with transglutaminase. Place dusted side up and place on top of the other. Place third piece on top of the already "glued" meat. Repeat for other three pieces. Vacuum seal seat with fresh herbs. Let sit for at least 6 hours for the meat to fuse together. Set sous vide machine to 145 degrees F. Place vacuum sealed meat into water bath and cook for 1 hour. Can be left in water for up to 3 hours without changing texture of meat to be unpleasant. After hour is up heat skillet on high. Have any kind of mashed potatoes (your favorite homemade recipe or even store bought for convenience) and red wine veal reduction hot and ready to go. Open bag of steak on to a paper towel and pat dry to prevent splatter in skillet. Season with kosher salt and fresh ground black pepper. Add oil to hot skillet and place meat in skillet. Sear on both sides for about 30 seconds. Be careful not to over cook because the steak is already perfectly medium rare thru out entire piece of meat. Remove from oil onto paper towel to drain grease.
Place twp nice spoonful on mashed potatoes on center of plate. Place steak on top. Spoon two oz of veal reduction over steak. Spoon one Tablespoon of shallot marmalade on top of steak. Garnish with chopped chives.
Red Wine Veal Reduction
1 cup reduced veal stock aka Demi Glace (available at Whole Foods and other high end gourmet store)
1/2 cup red wine (anything drinkable)
small sprig thyme
small sprig rosemary
salt and pepper
Add red wine and herbs in small sauce pot. Reduce wine to about half. Add demi glace and reduce until nape (coast the back of a spoon). Season with salt and pepper. Strain sauce thru fine mesh strainer. Keep warm for later use.
2 Tablespoons canola oil
1 cup med diced shallots
1/2 cup sugar
1/2 cup red wine
Saute shallots in canola oil on med heat until nicely brown. Add red wine and sugar. Mix well until sugar is dissolved. Simmer on low to med heat until mixture is thick (about 5-10). Be careful not to burn sugar. Cool mixture and reserve.