Mario Batali's Tarry Lodge in Port Chester is one of the hot new restaurants in the area. And anyone watching NBC's Today Show this morning saw Batali hamming it up with Medredith Vieira while he was preparing a nice looking skirt steak.
(PHOTO: Batali, not with skirt steak. Credit: Melanie Dunea) Four minutes into the segment comes Batali's plug for Tarry Lodge along with Vieira pretty much asking for a reservation. Well, we don't have Batali and we can't help you with reservations. But we do have the recipe for the Tarry Lodge's Skirt Steak with Cannellini Beans and Salsa Verde.
And if you don't feel like making it, watch the Today Show video below, browse TL's menu and then go buy yourself a skirt steak off the menu for $21 (Tarry Lodge, 18 Mill St (Abendroth Ave) Port Chester, NY 10573, 937-3070).
Skirt Steak
Serves 4
¼ cup finely chopped fresh rosemary
¼ cup finely chopped fresh thyme
¼ cup finely chopped flat leaf parsley
4 garlic cloves, finely chopped
¾ cup extra virgin olive oil
2 pounds skirt steak, trimmed of fibrous fat pieces
Kosher Salt and Freshly ground black pepper
Salsa Verde
2 cups red onion pickles
For the Cannellini Beans
1 cup cooked cannellini beans
6 tablespoons olive oil
6 tablespoons balsamic vinegar
½ teaspoon red pepper flakes
2 tablespoons basil leaves, cut in narrow ribbons (chiffonade)
1 garlic clove, thinly slices
In a non-reactive medium casserole, combine the rosemary, thyme, parsley, garlic, and ½ cup of the olive oil and stir well to blend. Place the steak in the casserole and turn to coat both sides with the herb mixture. Cover tightly and refrigerate for at least 4 hours or overnight.
Preheat the grill or broiler. Remove the steak from the marinade, brush off the excess herb mixture, and season with salt and pepper. Place on the hottest part of the grill. Cook for 3 minutes on one side, then turn carefully with tongs and cook for 2 minutes on the other side. Remove the steak from the grill and let it rest for 3 minutes.
Meanwhile, gently stir together the beans, 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, the red pepper flakes, basil and garlic. Season lightly with salt and pepper.
Place 2 tablespoons of the salsa verde in the center of each plate. Top the salsa verde with cannellini beans. Slice the steak on the bias about ½ inch thick and divide the slices evenly among the plates. Top each portion with some of the red onion pickles, drizzle with extra virgin olive oil and serve immediately.
Salsa Verde
Makes 1 ½ Cups
1 bunch of flat-leaf parsley, leaves only
1 bunch of fresh mint, leaves only
1 bunch of fresh basil, leaves only
½ cup capers, rinsed and drained
2 salt packed anchovy fillets, rinsed and drained
1 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon sugar
2 tablespoons freshly ground black pepper
1 tablespoon hot red pepper flakes
1 garlic clove
1 cup extra virgin olive oil
In the bowl of a food processor, combine the herbs, capers, anchovies, mustard, salt, sugar, pepper, red pepper flakes, and garlic and pulse to form a coarse puree. With the motor running, slowly drizzle in the olive oil to form a relatively smooth puree that still has some personality. Season with salt and pepper. The salsa can be refrigerated in a covered container for up to 1 week.
Red Onion Pickles
Makes 2 cups
1 cup red wine vinegar
½ cup sugar
½ cup Kosher salt
½ cup fresh beet juice (for color)
2 red onions, peeled, sliced into 1/8 inch thick rounds, and separated into rings.
In a deep bowl, combine the vinegar, 1 cup water, the sugar, salt and beet juice. Add the onion into the bowl, making sure they are completely covered by pickling liquid. Cover and refrigerate for at least 24 hours.
