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Steak, Sausage Chimichurri Plate | Savor Chicago

Steak, Sausage Chimichurri Plate | Savor Chicago

Savor Chicago - Sn 1/Ep 2Savor Chicago - Sn 1/Ep 2

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Frankie checks out the Windy City's first Local Foods store to learn about the art of butchering meat.

Skirt Steak and Sausages

Ingredients

  • 1 pound skirt steak

  • House-made sausage

  • 1 bunch broccoli

  • Kosher salt

  • Black pepper

  • 1 bunch parsley

  • 1/4 cup red wine vinegar

  • 4 anchovies

  • 2 cloves garlic

  • Olive oil

  • Juice of 1 lemon

Instructions

  1. Generously salt and pepper the skirt steak. Grill until blackened on the first side, flip and cook until 125°F in the center. Grill sausages until cooked through.

  2. In a sauté pan, add broccoli, garlic and salt. Add a little water and stir to combine, cooking until crisp-tender. Set aside.

  3. Meanwhile, in a giant mortar & pestle or a blender, combine parsley, vinegar, garlic, anchovies, olive oil and lemon juice to make the chimichurri sauce.

  4. Once cooked, sliced steak and sausages. Transfer to a plate along with the broccoli, and serve with chimichurri sauce on the side.

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Transcript

- I'm Frankie Celenza, and I'm discovering the best that Chicago has to offer. We're visiting farms and tasting food from the Heartland. So come along for the ride as I savor Chicago. Here we are at Local Foods, and originally they would connect family farms in the area to restaurants all around Chicago. Now they've opened up their very first store. It's brand new and they're doing the same with consumers bringing us the best local food from the area. Come on let's check it out. Wow, this place is so beautiful! - This is Local Foods. The first thing you hit is the Butcher and Larder and easily the most beautiful, I think, display of meat in all different forms in Chicago. Heavily focused on things like fresh sausages, and we buy whole animals so everything is fresh cut weekly. You don't just get rib eye steaks here. You get so much more. Right behind you actually is our cut list. - When you run out that's what happens. - It tells you we only have so many things. There's two tenderloins per animal. - Yep. - That's the thing a lot of people-- - Along the spine, right? - That's right. You know your anatomy. - I'm working on it. - Coming around here, this is our seasonal produce selection. This is literally the best of the Midwest right now. There's the Romanesco. It's not something you get. I should wear this as a brooch all day long. - Oh man! - Right here is a gorgeous eggplant huge head of broccoli. - I might have to add that to my thing today 'cause that's really gorgeous. - Yeah, it's beautiful. - We're back here in the back of the butcher shop, and there's Rob Levitt actually right now. - We've got our little deli set up. This is designed to sale meat and cut portions. One of the cool things we do here is because we get our animals whole we leave the pieces as big as we can. - Yeah, if you don't mind, I'd love to see the situation. - Yep, let's take a look. - Alright, that's sweet. What that's a good line, right, situation? - No, I thought it was great. - After you. - Thank you very much. We've got beef hanging back here, which there smell of nice pastured beef is a beautiful thing. - Gorgeous, gorgeous. - In fact, Erin's over there making some of her award-winning sausages. You said you were interested in skirt steak? - I'm interested in a whole lot of things. But let's do the skirt steak, 'cause I don't really know where it comes from. - Sure. - Yeah. - This, basically, gets split into two pieces. The skirt steak comes from the rib section which is down here. We would basically split this between the fifth and the sixth rib. - This looks like it's pretty tough to cut through. I don't know what you use. - You use this thing. - Oh, a handsaw that makes more sense. - Just this little handsaw. Find the first rib and then we come through here. - Yep, that's coming through the other side. Nice, you want me to hold this or something so it won't fall? - Not yet. We'll get there. We'll saw through the rib there first. Can I hand that to you? - You can; I got it. Oh man! - Usually this is a two person job. - Oh, man, well, tell me I'll do it for you. I'll do it. - No, that's okay. I was just trying to show off a little bit. - Okay. - So this is what we call the rib section. - Okay. - That's a pretty spectacular looking rib eye steak. - Look at that. - You can see all the short rib going all the way through. These are your skirts. - That's sounds like a cellophane noodles or something. - Yeah. - Gorgeous, gorgeous marbling. - Erin and I eat a piece of raw beef off of just about every cow we cut. - That tastes like roast beef. - Yeah, it's great. It's an easy way to remind ourselves how good this beef is. You notice it has a very sheen finish. - Totally clean. - Yeah, this some of that membrane connective tissue that sits on top of the skirt we were talking about. We're gonna pull that off. - This is a beautiful piece. - Yeah, it's really nice. - If I cooked this and I slice it going like that. - Yep. - Because the grains are going this way, and that's going to help texturally. - Yeah, basically, you're cutting against the fiber of the meat, so that when you go to eat a piece you're pulling the fibers apart instead of pulling against them. - Here, look at that roll up. - That's how it goes in the case. - Sweet. - We're gonna put our pork through. We've got a blend of 70% lean and 30% fat. Alright, so yo ready? - Yes, I'm ready. Alright. That thing is really doing work fast. I've never. - Yeah, that was it that was everything you put in. - Yeah, this is the small grinder. We use our hog casings, so these are hog intestines. Then I pinch the end shut. - Oh yeah. It's beautiful. - To link them then, you notice we didn't tie it off at the end. - Yep. - You don't have to. - Okay. - If you know how to link it. What I tell everybody is you grab the end. - Sure. - You start with your hands together, and you cinch the link up into about the size you want. - Yeah. - That's gonna be about a quarter pound. Then you twist it into a nice tight thing. - Okay. - Then the same thing. - Beautiful. - You want to try one? - Uh, yeah, why not? So I'm using this as a measuring tool here. - Yep, you want it just to be a tiny bit longer than the previous link, so when you twist it up, it shrinks down. - Okay, something like that. - Then just twist it up until it's nice and tight. Pretty good, a couple more and you're hired. - Okay. - So there it is. We made some sausage. - I want to try some of this stuff. Everything's so fantastic. - Sure. - Thank you so much for you time, Rob. - My pleasure. - I'm gonna make a plate of vegetables from over there, and we're gonna use the red meat and sausages that we made over there. We're just gonna start with chimichurri green sauce. I really like to use parsley for that, some red wine vinegar, garlic, kind of break it up a tiny bit. That can go there. Lemon, now anchovies, salt. Oh, mommy, it's gonna be funky and awesome. Oh, baby! We are gonna have a little bit of olive oil as well 'cause otherwise this ain't gonna blend. Start on low. Boom! Alright. That is beautiful! We should probably get this broccoli going. Get the stems in there first. They take a little bit longer to cook. Here we go. We're gonna go with a little bit of garlic now because garlic is delicious. You can slice it. It's a good time to add some salt. It's also cool if you add a little bit of water. The smells are fantastic. It smells so good. This is ready. You can serve it hot or cold. It's absolutely delicious if you squeeze some lemon on it. Okay, nice. Here's one of the award-winning sausages from Local Foods. That's gonna take a while to cook. We should get started on that skirt steak that we cut up right now. Now I basically ate this raw right off the animal, and it was an absolutely delicious piece of meat. I don't think I need to do a whole lot to it. I'm just gonna go with some pepper here, salt. I love to bring the oven with me. And the other side. Alright, alright, alright, look at that! We got such a totally awesome char on here. That's exactly what I want. That is beautiful. Why don't we start slicing up the sausage like so. It smells great all brown and charry and wonderful and hot. Get some green on the plate there so that you can make mamma happy. Add a nice little pop of red and a little bit of sweetness. Gonna come against the grain this way just like Rob said. Alright, one, two. Okay-dokey. Now that looks nice. I'm super excited to dig into this all local meats, local veg, and it smells delicious. It looks delicious. Alright, let's try this steak with a little salsa Verde. This is a pretty big piece delicious, charred fresh meat. The carbonized burned outside of the steak plays really, really nicely with the fresh citrus greenness of our chimichurri. It tastes delicious. We have the complete local . We have the complete local meal, meal. We have the complete local meal here. Mm. Thanks so much for watching. For more episodes join us right here on Tastemade.

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