DIY WITH CAFASSO’S FAIRWAY MARKET // SKIRT STEAK WITH CHIMICHURRI SAUCE AND CILANTRO-LIME CORN SALAD

Recipes

For Chef Mike Cafasso, who heads the kitchen of Italian gourmet grocery shop CAFASSO’S FAIRWAY MARKET {1214 Anderson Avenue, Fort Lee; 201.224.7900; CAFASSOSFAIRWAYMKT.COM} there’s nothing better than firing up the grill on a beautiful sunny day. So it comes as no surprise that his favorite summertime dish is a slab of good old-fashioned skirt steak with zesty chimichurri sauce. Oh, and a complementary side of cilantro-lime corn salad, Jersey-style!

Mike Cafasso – Cafasso’s Fairway Market

“This dish to me screams, ‘summer!” he says. “First, you have my favorite, a delicious cilantro-lime corn salad. It’s known that Jersey corn is the freshest and sweetest corn in the summer and makes a perfect delicious side dish to any barbecue. Then, you have this beautiful churrasco skirt steak that everyone loves. My simple marinade of salt, pepper, cilantro, garlic and a touch of soy sauce goes along great with this steak. A great sauce on the nicely-seared steak is a refreshing chimichurri with onions, garlic, vinegar, parsley and my addition of cilantro brings great flavor to the sauce.”

INGREDIENTS:

Churrasco marinade:

  • For 2 whole skirt steaks –
  • 1/4 cup soy sauce
  • 2 garlic cloves minced
  • 1 bunch of cilantro chopped fine
  • 2 tsp black pepper
  • 1/4 cup olive oil

Chimichurri sauce:

  • 1/2 bunch parsley
  • 1/2 bunch of cilantro chopped fine
  • 1/2 medium size red onion diced
  • 2 gloves garlic minced
  • 3tbsp red wine vinegar
  • 1/4 cup olive oil
  • 1/2Tsp red pepper flakes
  • 1/2 tsp black pepper
  • 1 tbsp salt

Chipotle corn (Feeds 4-6 people):

  • In a mixing bowl, add:
  • 1 lime, zested and juiced
  • 3 tbsp of melted butter
  • 2 tsp of chipotle flakes for that Smokey spicy flavor
  • 1 tsp salt

METHOD:

Let the marinade work its way into, and break down those fibers so that your steak feels like butter when you bite into it. Let the meat marinate for 6-8 hours; overnight is even better.

Peel five ears of corn and boil for approximately six minutes in boiling salted water.

Then, take to the grill to charr up and get those nice marks on your corn. Cool down and cut kernels off with a knife.

By DiningOut Staff