Thursday, April 30, 2009

Skirt steak a la plancha, creamy sunchoke and turnip puree, cumin roasted carrots with thyme

  • skirt steak
  • sunchokes (Jerusalem artichokes)
  • turnips
  • cream
  • salt
  • pepper
  • carrots
  • cumin
  • thyme
Peel sunchokes and turnips, cut into 1/2 inch cubes. You want a sunchoke to turnip ratio of about 3:2 or 3:1. Add to a pan with enough cream to braise/poach the sunchokes and turnips. You don't need to completely submerge them. Bring the cream to a boil, then reduce to medium-low heat. Simmer for about 30 minutes. Remove the root vegetables, reserving the cream. Puree the vegetables and add as much cream as you need to get the desired consistency. Season with salt and pepper.

Peel and chop the carrots, toss with olive oil, thyme, salt, pepper, and cumin to taste. Roast at 350F for about 45 minutes.

Season the skirt steak with salt, pepper, and olive oil. Sear for 1 to 2 minutes on each side on a griddle over high heat.

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