How to win friends and influence people: cook this steak. Invite people over you want to impress and they will be saluting you by the meal’s end. The best part of this recipe is that the marinade is made up of ingredients that you’re likely to have in your kitchen already. The sharpness of soy, vinegar, port, and chili permeate the meat, so each bite is packed with flavor.
For the Port-marinated steak:
– 1½ pounds skirt steak, sinew removed, membrane removed, fat trimmed (Aak your butcher to do this)
– ½ cup low-sodium soy sauce
– ½ cup Port wine
– ½ cup balsamic vinegar
– ½ tsp dried chili flakes
– 3 green onions, roughly chopped
For the roasted tomatoes:
– 2 cups cherry tomatoes, preferably on the vine
– 2 tbsp olive oil
– ½ tsp kosher salt
– ½ tsp freshly ground black pepper
Make the Port-Marinated steak
1. Preheat oven to 400˚F.
2. In a Ziploc bag, combine steak, soy sauce, port, balsamic vinegar, and chili flakes. Marinate for at least 20 minutes.
3. Light a grill or heat up a cast-iron pan over medium-high heat. Remove steak from bag and pour the rest of the marinade into a wide saucepan. Over high heat, reduce marinade for about 5 to 10 minutes, or until thickened.
4. Place steak on grill or cast-iron pan and let cook for 3 to 5 minutes each side. Set aside on a plate under tented foil and let rest for 5 minutes. Stop! While the steak rests, wipe don baking sheet and clean pans.
5. Slice into ½-inch slices. Drizzle with reduced marinade, sprinkle with green onions, and serve with roasted tomatoes.
Make the roasted tomatoes
1. Preheat oven to 400˚F.
2. Place tomatoes on a rimmed 18 x 13-inch baking sheet. Drizzle with olive oil, salt, and pepper.
3. Place in the oven to roast for 15 to 20 minutes, until tomatoes are golden brown and blistered.
Since a very young age, Stuart O’Keeffe showed interest and aptitude for cooking. As he grew up, so did his fscination for the kitchen, which lead to a BA in Culinary Arts from the Dublin Institute of Technology. There, his natural interest, joy and intrinsic abilities merged with a classical, formal education. Being in close proximity to France and its abundance of culinary history and influence, as well as having the opportunity to travel extensively throughout Europe while in school, enriched this experience.
Then moved to America to expand his career and became the spokesperson for Tupperware for 2 years. His work as personal chef of high profile customers was featured in a series appearing on Foodnetwork entitled “Private Chefs of Beverly Hills”, where he is able to present his food to some very discerning palates.