680 g skirt steak
8 g Kosher flake salt
5 g ground black pepper
18 g extra virgin olive oil
1 g granulated garlic
24 g fresh arugula
63 g ripe tomato, sliced
7 g red onion, sliced thin
12 g aged Balsamic vinegar
34 g Gorgonzola cheese, crumbled
43 g tart cherry jam (recipe below)
Tart Cherry Jam
128 g Tree Top 28° Brix Dark Sweet Cherry Puree
229 g crushed tomatoes
2.50 g ginger, grated
46 g white Balsamic vinegar
24.50 g sugar
3 g sea salt
56 g Ruby Port
Grilled Skirt Steak
Heat Barbecue grill to medium-high.
Trim excess fat from skirt steak and cut into 4 equal portions.
Combine half the olive oil, 6 g salt, 1 tsp. pepper and garlic. Rub into the meat.
Cook steaks on each side for 3 minutes or until cooked to desired doneness. Remove from heat and let rest.
Toss arugula with remaining olive oil, vinegar, salt, pepper and place
on serving plate. Top with shaved onion, sliced tomato and place steak
at an angle. Top steak with warm cherry sauce and serve.
Tart Cherry Jam:
Combine all ingredients except parsley, in a small saucepan. Bring to a
simmer for 15 minutes, stirring occasionally. Remove from heat and stir
in finely chopped parsley.