Friday, September 14, 2012

Skirt Steak with Chimichurri & Husk Cherry Sauce

Husk Cherry

We enjoyed a lovely 10 day holiday in Montauk over Labor Day which included a BBQ at the house with friends.  I was determined to use those husky little guys above and decided to serve grilled skirt steak with two sauces... An herby chimichurri and a sweeter, roasted husk cherry sauce. 

Skirt steak is a perfect crowd-feeding cut because not only is it in-expensive, it is super easy to prepare (salt, grill, serve) and just looks good sliced on a serving platter. Paired with a choice of a sweet or spicy sauce, there was a taste for everyone.  Forgive me for the strange lighting in the picture of the final plate; I still had my camera on the night setting trying to capture the Harvest Moon below!

Grilled Skirt Steak with Chimichurri & Husk Cherry Sauce
  • 1/3 a pound per person of skirt steak
  • Salt & Pepper
  • Salt & pepper the steak liberally
  • Grill 3 minutes per side over medium heat
  • Let rest 5 minutes before slicing
Roasted Husk Cherry Sauce
  • 1 cup of husk cherries, husks removed*
  • 1/2 cup of olive oil
  • 1 teaspoon of red pepper flakes
  • Salt & Pepper 
*Cherry tomatoes can be substituted if husk cherries / ground cherries are not readily available 
  • Preheat oven to 325
  • Peel the husks off the fruit
  • Toss the husk cherries / ground cherries with the half of the oil, salt & pepper and red pepper flakes
  • Spread in an even layer in a glass pan and roast for 25-35 minutes until they just start to wrinkle
  • Let cool, then puree adding the remaining olive oil as needed
  • Heat gently before serving

Roasted Husk Cherries

Modified courtesy of Food52 

  • 1 cup of cilantro
  • 1/2 cup of mint
  • 1/4 cup of fresh oregano
  • 4 cloves of garlic, minced and sauteed in olive oil 
  • 4 tablespoons red wine, rice or sherry vinegar 
  • 1/4 cup of olive oil 
  • 1/4 cup of fresh lemon juice
  • Pinch red pepper flakes
  • Salt & Pepper to taste
  • Saute the roughly minced garlic in olive oil until fragrant
  • Cool and transfer to a food processor or blender
  • Add the remaining ingredients, and blend until processed
  • Salt & pepper to taste

About Husk Cherries or Cape Gooseberries
Husk Cherries or Cape Gooseberries (not be confused with regular Gooseberries!) are little nightshades, covered in a papery husk.  Sweeter than a cherry tomato, they almost have a pineapple or jammy flavor.  They can be eaten raw in salads, dried or cooked into a dessert.

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