Top Chef, Season 2
Episode 3 Recipes
Josie Smith-Malave
Miami BBQ Skewers with Green Toast and Fire-Roasted Salsa
Ingredients:
1 pound skirt steak, cut into strips
1/2 avocado, diced
6 slices rustic white bread
Salt and pepper to taste
Wooden skewers
Marinade:
2 cups parsley leaves
1/4 cup cilantro leaves, divided
8 cloves garlic, sliced
1 cup olive oil
2 tablespoons red wine vinegar
Salsa:
3 tomatoes, grilled or roasted
2 scallions, thinly sliced
2 tablespoons diced jalapeño
juice of 1 lime
Directions:
1. Place parsley, 1/8 cup cilantro and garlic in a blender. Blend ingredients on low speed while slowly adding olive oil through hole in the lid. Once all the oil is added, add vinegar and continue to blend on medium speed until mixture has reached a smooth consistency.
2. Add salt and pepper to taste. Reserve 1/4 of marinade for brushing and set aside.
3. In a non-reactive bowl, combine remaining 3/4 of marinade with the skirt steak. Cover and set aside.
4. Heat a grill pan over medium heat. Brush reserved marinade on each slice of bread. Place bread on pan and grill, turning to grill both sides until golden brown. Set aside.
5. Remove meat from marinade and thread onto wooden skewers.
6. Grill steak skewers to desired doneness.
7. In a food processor fitted with a metal blade, combine tomatoes, scallions, jalapeño, remaining cilantro and lime juice. Pulse until chunky. Season to taste.
To serve:
Place grilled bread on plate and top with avocado. Place skewers on top of bread and spoon salsa over skewers.
