SKIRT STEAK WITH LEMON PISTACHIO GREMOLATA

I believe it is universally acknowledged that father's are the most difficult recipients to shop for. 

Boats and sport cars generally exceed my wallet's restraints, and scented candles and fuzzy socks do not have the same effect upon the men in my life that they produce with my mother and sister. 

During such times of stupefaction, I find the answer in my kitchen.  More often than not, I am only a well-prepared piece of meat and a cherry pie away from achieving favored daughter status. 

Sure, it's not a boat, but a steak is certainly the next best thing. 

While we are on the subject of steak, when was the last time you gave more than a sideways glance at the skirt steaks laying placidly in your butcher's case?

Forlorn and forgotten, skirt steak is often retagge until someone mentions bulgogi or steak sandwiches. 

I think this is a sad injustice to a meat so affordable and versatile. 

Because of its extensive marbling, skirt steak is packed with flavor, easy to prepare, and extremely cost efficient. 

The key is in the cooking.  If you cook this cut of meat too long it will become very tough and chewy.  Shoot for 135 degrees - a perfect medium rare. 

After the steak has been cooked and left to rest for several minutes, it is time to slice. 

You will want to take a close look at your steak at this time.  Identify the direction in which the grain of the meat is running.  Then, using a very sharp knife, slice the steak into strips, cutting against the grain. 

This is an important step in ensuring tenderness. 

Just before serving, whip up a fresh, springy gremolata by combining parsley, pistachios, parmesan, lemon juice, garlic, and olive oil.  It is bright and herbaceous and Dad-approved. 

This is essentially a fancied-up parsley pesto and it will transform just about anything that comes off of your grill this summer.  

It also makes a pretty wonderful pasta sauce. 

Now we only need contemplate sides.  Roasted potatoes and grilled corn seem like a solid direction. 

Together, we can win this Father's Day.  Your father's satisfied grin will say it all - you are the favorite child.  I mean, that tie was nice, but lunch is better. 

Sincerely, 

Pedantic Foodie

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SKIRT STEAK WITH LEMON PISTACHIO GREMOLATA

SERVES 2 

• 1 lb skirt steak

• 3/4 cup + 2 tablespoons extra virgin olive oil, divided use

• 3 cloves garlic

• 1 large handful fresh parsley

• 1/3 cup roasted pistachios

• 1/4 cup grated parmesan

• 1/2 teaspoon kosher salt

• 2 tablespoons lemon juice

• zest of one lemon

• salt and pepper

Preheat oven to 375 degrees.  Pat skirt steak dry with paper towels and season both sides liberally with salt and pepper. 

Add 2 tablespoons olive oil to a large frying pan and set over medium high heat.  Heat until the oil shimmers.  Lay the steak in the pan and sear for 4 minutes; until very crisp.  Flip, and sear on the opposite side. 

Transfer the pan to the oven and cook 2-3 minutes more, until the internal temperature of the steak reads at 135 degrees.  Lay the steak on a cutting board and allow to rest for five minutes before slicing. 

Cook's Note: Remember to slice at an angle and against the grain.  This is especially important when working with skirt steak. 

While the steak rests, prepare the gremolata by combining garlic, parsley, pistachios, parmesan, kosher salt, lemon juice, and lemon zest in the work bowl of your food processor.  Pulse until finely chopped.

With the processor running, slowly stream in olive oil.  Blend until smooth. 

Drizzle the gremolata over the sliced steak and serve immediately.  Enjoy! 

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