Vegetables: Coat all the vegetables in olive oil, season them with salt and pepper and spread out on sheet pans lined with parchment paper and roast in the oven on 375° for 10 to 15 minutes or until the tomatoes begin to blister and the asparagus and fennel begin to brown.
Steak: Coat the steak with olive oil, season with salt and pepper and cook on a hot grill (450° to 550°) for 2 minutes on each side. Once it is done grilling let the steak rest for a few minutes before thinly slicing it against the grain.
To Plate: Place down a healthy scoop of creamy polenta followed up with some arugula leaves, shaved asparagus, shaved fennel, roasted tomatoes, roasted garlic scapes, and crispy pancetta. Top off with the thinly sliced skirt steak, fresh herb leaves, a few drops of reduced balsamic vinegar, and blue cheese crumbles.
Notes
Chef Notes:
This recipe as a whole was intended for family or friends gathering. It is definitely more of a restaurant-style dish and perfect for impressing your guests.
Always figure about 8 ounces per serving so essentially 1 pound of skirt steak will feed 2 people. However, if you are serving tacos than 1 pound will feed 4.
Grilling on high heat will ensure your skirt steak is marked, cooked and will give you the best opportunity for it not to stick to the grill.
Always rest your meat as it will allow the juices to suck back into the steak making it even juicier.
This video does a great job showing how to cut it.