Grilled Skirt Steak with Goat Cheese Polenta

Sponsored by: NY Beef (https://nybeef.org)

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For this recipe: https://homemadecooking.com/class/grilled-skirt-steak-with-goat-cheese-polenta/

Now that we have two feet in Spring, it’s time to get back behind the grill. Skirt Steak is an affordable beef cut that takes on flavor super well, and loves the high heat of the grill. We’re charring some scallions, too, and whipping those into a gorgeous compound butter that melts over the steak, and creamy goat cheese polenta brings the whole thing together. Come cook with us!

Hi everybody. Hello. Welcome. Welcome to Homemade. Hello and welcome. really excited today to be here partnering with the New York Beef Council. We have some delicious um a little more uncommon cuts of meat. We’re so happy to introduce you to them if you’re not familiar with them and show you how budget friendly and delicious and flavorful they are, how they benefit with a little marinade and proper cooking, but super simple, delicious cuts of meat. I’m Chef Diana. It’s nice to see some familiar faces. Really happy to be here tonight. And our moderator tonight is Meg, our culinary producer here at Homemade, who does so many things. And so Meg will be putting the website uh in the chat. Uh great information, beef, it’s whatfordinner.com/homemade. My goodness, cooking tips, uh recipes galore, just really fabulous website. So make sure and visit it if you haven’t already. And again, our partner, the New York Beef Council, really happy to be cooking these delicious cuts of meat tonight and some really fun uh a little bit Italian inspired um side dishes and things to go with it and cooking methods. So, I think we’re going to go ahead and get started, but before we do, again, I’m Chef Diana. Happy to be here at Homemade Tonight with you. And um I’m going to give you a little outline of how we’re going to do things. I will need to jump a little bit from one item to another and kind of go back and forth. A lot of cooking is multitasking as you know. And so we’re going to get the meat marinated. We’ll start with that. And then we’re going to make this delicious charred scallion or green onion compound butter. Very nice flavorful butter. And while we’re making the butter, we’ll also work on the palenta. So cornmeal palenta. Uh we’ll we’ll make it a little more on the soft side tonight and add some crumbled goat cheese and parmesan cheese and a little bit of butter and then slice the steak and put that on top with this absolutely fabulous compound butter. So really excited. I always test recipes at home and I’m never disappointed and uh this was a really really fun one that we enjoyed at home and also great for leftovers if you want to cook a larger piece of meat since you’re going to all the trouble of marinating and cooking it. It definitely holds up well to slice later for a steak salad or to incorporate into another meal sandwich or whatever you have. So, uh the marinade is super flavorful, has a lot of different ingredients in it. And uh we’re going to start with um just a little lemon zest. I’m going to take the zest off of the lemon because it’s actually going in the compound butter. But before I juice the lemon, I want to take the zest off. So read through the recipe always. I don’t always do this myself and and sometimes I’m kicking myself later. You should always read through the recipe first so that you see, oh yeah, the zest needs to go into the compound butter later on. So, I’ll take off a little bit of zest on the outside after I’ve washed and dried the lemon. And we’ll just reserve that along with just a little bit of juice later on for that delicious scallion compound butter. I’ll save this over here. And then, uh, these lemons are really on the large side, so I may not use two full lemons for the marinade because they’re quite large and they’re also soft to the touch. And so I can tell that they’re going to yield a lot of juice. So what I’m doing here is I’m just saving a teaspoon of lemon juice for the compound butter. And I’ll put that off to the side until we make that. And then the rest of the lemon juice goes into the bowl for the marinade for the steak. We’re using some acidic ingredients tonight in the steak marinade. And the acid is going to help tenderize the steak and flavor it of course as well. But acidic ingredients will uh tenderize. So time is um important to remember how long it’s going to be in there and what cut you’re using. So we’re using two cuts tonight. I’m going to show you those in just a second here. And I’m going to do one more half a lemon for this recipe. And then we’ll save the other half of this zested lemon for something else later on. This one’s really got it’s full of juice. So, we’ll get the remaining juice out of that. Remember, there’s two to three tablespoons per juice in the average lemon. So, that’s kind of something good to remember because lemons do vary in size and how much juice is inside of them. So, two to three tablespoons per lemon is average. And so, there’s our lemon juice for the marinade. And the next thing we’ll add is soy sauce called the recipe calls for low sodium. We’re not going to add any additional salt into this recipe. So, soy sauce is salty and that’s going to act as our salt. You can always add a little more salt later or after you slice the steak, you could sprinkle a little bit of crunchy salt on top if you wanted to, if you needed a little more. Got olive oil is next. And then we have a/4 cup, which is a fair amount, but again, I tested this and it was delicious. Worchester sauce. That’s a hard one to say. Rochester Shire sauce and that has a pretty strong flavor. It’s used in a lot of cooking so you might be familiar with that. Apple cider vinegar. Here we go with another acidic ingredient. And then we’re going to zest the I’m going to use the zestester for the garlic because I like to do that. We’re not using salt today. If I was going to use salt and uh I would chop up the garlic fine and then I would add the coarse salt onto the chopped garlic and then I would take the back of my knife like this and press the salt which acts it’s kind of abrasive with the garlic to mince it to break it up just a little bit more. And we call that a garlic paste. So, it’s a mix of garlic and salt. And you use the flat side of your knife here, kind of back and forth like this to sort of mash it into this garlic salt paste. And that’s a really, really common method that we do in cooking. But I’m not going to do it tonight because we don’t want to have the additional salt. This dish could be too salty if we added that additional salt. So, I’m going to just throw that little bit of that’s going to be delicious in there, too. Those little pieces of garlic. So, fair amount of garlic goes in here. And then we have the smoked paprika, which I love. Difference between smoked paprika and sweet Hungarian paprika. Smoked or Spanish, same thing. Paprika is smoky in flavor. Kind of like a like a barbecue potato chip. Delicious, which I I love those flavor. So, it has this nice sweet smoky flavor to it. So sometimes it really matters if you’re going to use um Hungarian sweet Hungarian paprika or smoked paprika, which is also Spanish paprika. So look at your recipe, see if it says one or the other. And then take note of that. In this recipe, we would miss the smoky flavor if we use sweet Hungarian paprika, but you could. You just wouldn’t get quite as smoky of a flavor. But we’re going to grill this. You can grill it outside or inside. And we’re going to grill it anyway. So grilling it is going to give it some smoky flavor anyway. Okay. So again, you could use either one for this recipe. So I have both my smoked paprika in here and my red chili flakes. I combine those in one dish. And then I also have all of my dried herbs together in here. So we have dried thyme, dried basil, and oregano. And those are going to go into the marinade. If you had fresh, you could certainly use fresh, but I would use twice the amount of fresh than dry. When herbs dry, they lose their moisture, so the flavor concentrates. So, the general rule is to add twice the amount of fresh than dried and that would be delicious in there, but so either one works. And then Dijon mustard. And that’s all the ingredients for the marinade. And we’re just going to mix that up. And I’m going to put that off to the side for a minute. And we’ll pull out the steak. Recipe calls for skirt steak, but also notes that you can use the flank steak. So the flank steak, we have a portion of both. So we did half and half. So we have a pound of flank steak here and we have a pound of total in weight pound in three nice pieces of the skirt steak right here. So the skirt steak and the flank steak come off of the animal in roughly the same spot. And that is the belly. When I taught high school culinary arts, my students, they would I know I know they were just teasing me and they were just trying to get me to do it, but I would literally get in like I’m a cow and I would show them exactly where it came from on the animal and they’d say, “We didn’t really get that. Could you please get down on all fours again and show us that again?” And I know they were just teasing me, but I would always do it anyway, but so I’m not going to get up on the table on all fours, but it comes from the belly portion. So, they both sort of hang down underneath the belly, underneath the loin and the plate section of the cow, and they’re delicious. If you don’t find either one in your grocery store case in the meat section, please ask for it. It’s very likely that they have it. The flank steak is probably a little more common than the skirt steak, but um they’re both absolutely delicious and are wonderful in this recipe. So, you can probably see that the skirt sake is a little bit thinner, and it typically is. There is an outside skirt and an inside skirt on the cow. Um, you could use either one. It also has fibers that you can see that run a certain direction. And um, I don’t know if you can tell from uh at home from the camera, but I can see fibers running this way. Okay, the flank steak is a little easier to see that we have the lines or the fibers running a certain way. Okay, that’s going to be important not only now for marinating, but later on when we cook it and we’re getting ready to slice it, that’s going to make some difference. Okay, so one thing I really like to do with a flank steak, it’s not necessary with the skirt steak because a skirt steak is thinner and it’s going to cook a lot faster. It’s also going to marinate quite a bit faster. So, uh, one thing I like to do with a flank steak is I like to do what we call scoring the steak just a little bit. If your knife is sharp, you’re basically I’m not going to even cut down or put any pressure with my hand onto the steak. I’m just going to literally glide my knife across. Just breaking through those fibers just a little bit. I’m not cutting down to any depth at all. I’m just slitting just a tiny little slice almost like I’ve never used this analogy before and I don’t know why this came to me, but almost like a paper cut. You know when you get a little paper cut, you barely barely cut through the That’s what kind of what we’re doing. So, I went three times this way, depending on the steak, right? Size. This is about half of a flank steak, probably. And then I’m going to go the other way. And I’m just barely cutting through. Again, you don’t want a lot of depth. Okay? So, you do both sides. And these do not need to be trimmed at all. If you saw any what we call silver skin or connective tissue, it’s sort of that um shiny stuff. Sometimes it has a little different color variation to it and it looks kind of chewy and elasticity like elastic. You want to remove that. But this is beautiful and you don’t typically you don’t often see it on these and beautiful cuts. Now the fat on the skirt steak I do I want to leave that fat on the skirt steak. I can tell that it is all what we call meltable fat meaning it’s delicious fat. It’s going to melt as the steak cooks and actually tenderize the steak even more and give it more flavor. So it’s not a lot of fat. It’s just a little bit. It’s in pockets kind of almost evenly dispersed. And as we cook the steak, all of that is meltable fat and it’s going to melt. It’s not going to be chewy or tough. Okay. So, we I want to leave that on. I want to use it um to our benefit. All right. So, uh I’m going to do the flank steak in a Ziploc bag. Marinate it in a Ziploc bag. And it’s going to take a little bit longer. The flank steak or the skirt steak is going to be pretty quick. So, we’re going to marinate that right away. So, we’re going to cook this one tonight on in class. We’re going to be able to cook this one. So, I’m going to put it in a non-reactive pan, which your recipe says non-reactive pan. What does that mean? A non-reactive pan is one that’s like not aluminum or going to pick up flavors. There’s a lot of acidic ingredients in here in the marinade as we’ve mentioned. And the acidic ingredients will actually pull out an aluminum taste or flavor into our uh marinade and then into our steak. So, always something non-reactive. Stainless steel, you know, coated pan or something like that or a ziplockc bag is obviously non-reactive, too. So, it makes quite a bit of marinade. If you don’t think you’re going to use it all, depending on the size of your steak, just um don’t have it come in contact with your meat. put it into the freezer in a tight container and just save it for something else later on. So, that’s a it makes a fair amount, but it’ll last a long time in the refrigerator. Hey, Chef Diana, can you tell us why you scored the flank but not the skirt? Yes, I’d be happy to. So, the flank steak is thicker and it’s a little more fibrous and it’s going to take a longer time to marinade. So by just scoring it a little bit, it’s kind of opening it up so the marinade will have a chance to sort of seep in, not only to flavor, but also to tenderize it. And then the skirt steak is so thin and less fibrous and has all this delicious meltable fat that it’s just not necessary to do it with this. If you happen to get a um a skirt steak that was quite a bit bigger, I mean, you know, the cow is is like every species. Some are bigger than others, some are smaller than others, some that we’re all built a little bit differently, right? So, if you did have one and and one of the the outside might be bigger um or whatever. So, if it was if it was really thick, you just have to vary the the marinating time and then the cooking time on it as well. But typically, the skirt steaks are pretty thin like that. And I just toss them around so they were nicely coated in the marinade. And then ideally, I would say refrigerator for um 30 minutes is it worked really well for me at home. And we’re just going to let it sit out because we’re going to cook it pretty quickly here. So, I’m just going to let it sit out. And then I’ve got my grill pan uh warming up here for the scallion butter, which we’ll do first by charring the scallions in the same pan. So, I’m not going to dirty another pan. Now, again, an outdoor grill might be something that you want to use for this recipe. So, uh that’s that’s totally an option, but if you have a nice uh grill pan like this and a good ventilation system, and we’re going to test that out here at Homemade here pretty soon, the ventilation system, and see um if we can avoid any fire alarms or anything going off. And I’m pretty certain that we can. Little pepper. I didn’t add that to the marinade, so I’m going to add just add it now. You could definitely mix it into the marinade. I just forgot. So, we’ll do that. And then I’ll put a little bit on the flank steak. And then our grill pan is getting nice and hot and we cleaned it off. No oil for the for the green onions. So, we washed them and trimmed them. They have a little bit of water on them. So, I’m going to take this clean towel and just blot them dry. And let’s go ahead and turn the the grill pan up, get it really smoking hot, and see what happens. And we’re just going to We want these to to basically almost kind of burn. So, we’ll start out. It’s a nice little sizzle on them. The pans continue to heat up. So, we’ll just let those cook on there and then I’ll show you the other ingredients. We’re not quite ready for them yet, but we have a stick of unsalted butter. If you have just salted butter, make sure you don’t add any salt to the uh recipe later on. And then, um, we have the scallions, we have the lemon juice and the lemon zest, and I’m going to add a little bit of salt to this. We’re ready to go with that as well. And that’s all that goes in the compound butter. And uh Meg and I were talking about this butter a few weeks ago when I was here and the butter does make a fair amount and I would not I would make the full recipe if I were you. There are so many fun and delicious things that you can do with this scallion butter if you have any leftover and the genius that you are. Meg, can you tell them what you did with your leftover? Do you mind? I put you on the spot here. Oh my gosh, it was genius. I’ll share. I put it into pi dough when I made I just was making a kiche and I was like, “Oh, I have this scallion butter that would be really good in this pie dough.” And it was um so yeah, I and I would do it, you know, either over eggs or you could put it on anything really, but in the pie crust in the dough, I just was like, “Oh my gosh, that’s genius. Love that.” And then I had some at home and and I put it um I put it on actually on top of a hamburger patty. This isn’t pouring very well and the stove’s not going to like that. So, I’m going to wipe it up pretty quick. Um, I put it on a hamburger patty. Instead of like putting cheese, I put uh the scallion butter to moisten it and give it more flavor. And then I put it uh pasta at the end of a pasta dish. Just tossed it in. That was delicious. Yum. So, it’s really, really good. So, we’re just going to char these. Get them nice and black. And you could you could do it with uh chives if you wanted to or sweet onions also springtime. I know we’ve been talking about spring here a lot at homemade um in the spring we have um sweet like new onions you know with the like a a bulb onion almost like a sweet onion with a green stock out of it or garlic chives or you could make a compound butter with any of those nice beautiful spring things that are coming out and it would be delicious on any of these dishes. Okay, I’m going to move this palenta to a little higher burner so I can get this simmering. Now, I’m using stock here, uh, beeftock for the palenta. So, I’m going to bring that up to a simmer. Here we go. That should get it going here on this front burner. And then um I’m going to once it comes to a boil, I’m going to bring my uh whisk my palenta in. You could use either a whisk or a wooden spoon. We may go back and forth. I have both handy just in case. We’ll see what happens here. And then uh I’m just going to I’m going to cook that a little differently than than the recipe says. I just kind of want to keep an eye on it and I want it to go a little bit quicker. So I am going to um watch it and not let it get uh boil too rapidly. And then I’m going to make sure that the plant is not sticking to the bottom of the pan by using my wooden spoon and coming around in the corners because I definitely don’t want it to burn. And we’ll do that once we get the lumps out with a with a whisk. And so and then we’ll just sort of keep an eye on it for the next 15 or 20 minutes. They all cook at a little bit of a different um time because you might be using very coarse cornmeal which is going to take a little bit longer or you can basically just use regular cornmeal too and that’s a little finer and that’s going to go a little bit quicker. So, I like to keep the lid off and just keep an eye on it and keep stirring it, making sure it’s not sticking. And then we’ll add our additions at the very end. So, marinating meat, a good rule is a/4 cup to a half a cup per pound of meat for a wet marinade like we made today. There are also dry rubs or dry marinades that um just spices and herbs and things and you just sort of just rub those. Um salt is usually included in that too and just rub that on the meat. But a general rule is 1/4 cup to a half a cup per pound of meat. And we want to cook it then to uh recommendation is 145° letting it rest for about 3 minutes. Uh it’s hard to get an internal temperature on a thin piece of meat like the skirt steak, but um just know that 145 is is the recommendation for that. Okay, we’re getting a nice char on these now. And again, I love this. No need to clean the pan in between because actually that flavor from the green onions will be really nice on our steak. So there’s no sense in washing it in between. Plus, it’s really hot. It would be a little difficult to take off and and clean right now. If your butter is, you want to make sure and plan ahead and bring it to room temperature. So again, we are using a full stick and I would recommend it because you’re going to want it. You’re going to want more. And you can just soften it by mixing it up a little bit. You can also use a machine. So I do have a a small mixer handy, food processor if we want to go to that, but we’ll see. It’s it’s pretty soft. It’s pretty nice here. and then we’ll go to the machine if we need to. So, super simple ingredients. That little bit of lemon, some salt, and then this is the the big flavor in there. Okay, looks like our stock is just coming to a simmer. So, again, we we’re using beefto, which is delicious. And you can use the beeftock or you can use um chicken stock or you can use vegetable stock if you’d like. I would just um suggest that you don’t use water because you want this fl the flavor of the broth or stock. Okay. So, I’m going to just half a cup to 2 and 1/2 cups of liquid. Half a cup of cornmeal. And I’m just going to whisk gently and I’m going to keep it at a simmer for the whole time. And that’s a lot of liquid. Two and a half cups to a half a cup. That’s a lot of liquid to the amount of cornmeal I put in there or palenta. But the palenta is going to really absorb a lot of that. So I’m looking for sort of like an oatmeal porridge consistency. You can certainly take palenta and go further with it, meaning make it a little stiffer and a little thicker. You can even make it and then put it into a pan um and set it up and then cut it out, make little rounds or something and fry them. Um but that would be a much stiffer. So you would just modify the amount of liquid to the palenta. You might want to go with 1 and 1/2 cups of liquid to a half a cup of palenta. And then just keep an eye on it. That’s going to give you a much stiffer palenta. Okay, we’ll add the salt. Recipe says two teaspoons. Let’s go. Since I used the broth even though it was low sodium, we’re going to go one. You definitely want to season and then I can taste it at the end and I can add more at the end if I need to. Okay, so we’ve got a nice simmer on there and my additions are all ready to go off to the side when we need them. Let’s just come across, make sure nothing’s sticking. It’s not. And I’ve got it on about medium high on the stove. So, we want to keep a nice simmer going. And we’ll adjust as necessary. Let’s turn it up just a little bit more. Nope, there it goes. It’s doing good. Okay, just one more notch. Okay, there we go. Okay, and I’m gonna turn my grill pan up, too. How’s everybody doing? Any questions, comments? Um, yeah, we’re doing good. Okay, I think we have a question for when you get to cooking the steak, so I’ll hold off on that one. Everybody’s excited about the steak. excited about the steak. Steak. I can’t wait. Yeah. Like if you can’t if you don’t like palenta, you don’t like cornmeal, what what’s something that would go with this? I mashed potatoes. Mash. You can’t go wrong with the mashed potatoes, right? Yeah. Always. Oh, risoto. That’s risoto. See, you guys always come up with good ideas. Risotto would be good. Yeah. Pasta. Uh just some extra grilled veggies, too. You know, you can just throw some extra if if you’ve got your grill fired up. If it’s a grill pan or an outdoor grill, you’ve got your grill fired up, use it. Definitely. I’m really into grilled broccoli right now. I think it tastes so good with a char on it and also would be delicious with um with the compound butter. It’d be really good. Really good. Okay, so the tops are thinner and more fragile of the green onions, and so they’re getting really nice and dark. You don’t have to wait until the bottoms, the white and light green parts get dark because your the tops are going to be disintegrated by that point. And and so I should have mentioned that a little bit earlier. So I’m going to go ahead and pull these off and let them cool over here until I can easily handle them. and chop them up fine. Okay, so whenever that happens for you. Okay, calm down. There we go. Scraping across the bottom. Nice. I always like to see things if I can. There’s certain things that you’re cooking that you can’t watch all the time. If you’re steaming rice on top of the stove, you can’t. Don’t take the lid off. You can’t. It won’t work. But if you can, I always I’m afraid like the out of sight, out of mind thing. You know, I’ve done it too many times, but I always like to see it if I can. So, I’m keeping a close eye on this here. Keep going back and forth until we get what we want here. Okay. So, I’m going to get ready to cook the steak in just a minute, but let’s finish this compound butter first. And I think I’m going to just do it by hand. So, let’s go ahead and It’s like It’s like all or done substance. Yeah, it’s getting thick, though. It’s getting thicker. Yeah, it’ll be it’ll be perfect by the time the steak is done. Okay, so let’s chop up the scallions, the green onions. They cooled quickly. They were spread out on the cutting board. So again, good grip on your knife and just rough chop. They don’t have to be perfect. Just rough chop them. If you’re not going into the machine, you want to go pretty small on here. They smell so good. And I think them being a little bit warm, just a little bit warm, is going to be nice with the butter because it’s going to help um incorporate them. Since they’re warm, it’ll kind of make the butter a little bit softer. So, we’ll go ahead and add all of those scallions. And then the little bit of lemon juice and zest goes in. And let’s just put a pinch of salt. Again, we can always add more later. Little pinch of salt. And then we’ll mix that up. And again, if you have a machine that’s handy, nothing wrong with that. If you have herbs you’d want to put in here if it’s it pairs well. We have a lot going on with the steak already. There’s all those herbs and flavors in there. So, you really don’t need anything with this dish. But again, with this compound butter, if you’re making it and using it for something else or you have leftover and you’re using it for something else, you could incorporate some herbs in there later on for whatever you’re making. or make that pie dough, which is what I’m going to do. Okay, I’ve got a little bit of stuff sticking on the bottom, but I’m not nervous about it at all because I’ve got my spoon and I’m releasing it. If I left it there and wasn’t stirring, it would stick and possibly burn. So, it’s all released now from the bottom. And remember not to leave wooden spoons hanging out in your pans. They’re wonderful tools and I love them, but they do break down over time and they do burn. So, I think this is beautiful and delicious. And we’re just going to leave it just like this. We’ll put that off to the side for later. And let’s go ahead and grill the steak. Uh, again, we’ve got these small pieces of skirt steak that should go pretty quick. And so tongs here. Give this one more stir before I get busy with the steak. Whoops. And we have additions later on. That’s going to give this palenta some nice creaminess. It’ll be really, really good. So the thinner I’m going to just do two of these because of the size of this pan. You don’t want to crowd the steak. Whether you’re on the outdoor grill or cast iron skillet on your stove would work as for this as well. Um or a grill pan if you have one. We don’t want to crowd it. So, we don’t want them to be too close together or the steak is just going to kind of sweat and we’re not going to get caramelization. We’re looking for really really deep good caramelization like crispiness almost. Okay. So, we want to make sure that we have some space between them. Therefore, I’m just going to use two of these of the three because of the space on the the grill pan. And I’m going to leave this marinade. I’m not going to blot the marinade off. I’m going to leave it on there. We’re going to get some smoke. We’re not really sure how much yet. We’ll see in a minute. We’re going to get some smoke. So, um I’m going to put this one up here. And I hear that nice sizzle, which is great. And then we’ll place this one down here. And I think we’re going to be fine. And it’s really important not to move this. Okay. We want to let it just do its thing. What’s going to happen if I start trying to pick it up before it’s ready to release itself and I’m going to tear it off the pan. So, the the bottom of the steak is going to stick on the grill pan and I’m just going to basically kind of be ripping it off. So, we want to let it do its thing. We just want to leave it alone. I know it’s tempting sometimes to flip them around. We just want to really let it get some nice caramelization on one side. Flip it over. And then our goal is to get the same amount of caramelization on the other side. So it takes some practice. These are about maybe a half inch thick and they’ve been sitting at room temperature for the last, you know, 20 25 minutes. And so I’m going to go probably about 2 to 3 minutes on each side, but it’s going to vary from steak to steak. So I always always always air on the side of going under. So when you cook something, you can always cook it more, but you can’t cook it less. So if I take it off and it’s not quite done, I can put it back on and cook it a little bit more. But if I take it off and I’ve gone a little bit too far, there’s really not much you can do. Would it still be delicious? And would I eat it? Absolutely. Of course. And I would learn a lesson, right? And then I would always just air on the side of of a little bit under rather than over. So, let’s see if it’s ready to release itself. And it was. So, we’ll flip that over. And then the other one was just went on just a little bit after. And again, if you have a a really good ventil ventilation system at home or you’re outside on your grill, go a little bit higher. The higher the better. Right? We’re not doing it in here because we’re inside. I’ve got a fire thing right above me. We don’t want to go there tonight, but I would go a little bit higher. This is going to be fine. It’s going to be delicious. But if you can get that caramelization really um quickly, you’re going to get a little bit better flavor on the outside, but with all of those spices and everything that’s in there, it’s going to be totally fine. So, we’ll go 3 minutes on the other side. And then we need a little resting time. So, what happens during the resting time? the steak juices just sort of settle inside. So, if we take a steak off and we start cutting it right away, uh we’re gonna lose a lot of juice. So, if you just let it just sit just for a couple of minutes, resting time is recommended about 3 minutes. Just let it sit for a couple of minutes, depending on the size, and then you slice it, you’re going to have a lot juicier end result. Product’s going to be a lot juicier at the end. So, I’m going to get my cutting board. I have a clean cutting board set up over here. We have our compound butter. We’re going to finish our palenta and then pull the steak off and just let it rest. And then I’ll show you how to slice it because there’s a some um nice tips about slicing the meat. So the palenta, we want to taste it and see if it is um if it has a too much of a crunch to it still. So, I’m going to go ahead and grab a spoon and just take one little doesn’t have any of the flavorings or anything in it yet, but all I’m looking for is just how crunchy is it. I like a little bit of a bite personally, but um you don’t want to overdo it and have it be really mushy either. So, you just want it, but you don’t want it to be raw tasting. It’s perfect. It’s ready. Ready to go. So, I’m going to add um Oh, here’s a funny story, too. The goat cheese is so good in here. So, I went to the store to test this recipe and I went to the Have you ever gone to the grocery store in a hurry? It’s not a good idea sometimes, right? You come home with and you’re like, “What did What did I buy? What was that?” So, I went to the grocery store and I bought um the goat cheese to test in this recipe. And I came home and I was making it and I was at this stage, but it was still in its package. And I looked at the package and it said strawberry spritz goat cheese. And I was like, “What? Strawberry spritz? That’s weird. That’s that’s so weird. That’s so odd.” And I thought, “Well, I can’t put strawberry spritz goat cheese in my palenta.” So, I had something else at home. I had a like a garlic chive cream cheese or something. And I used that instead. It was delicious. It was perfect. I put the same amount in. And then, you know what? That strawberry spritz cream cheese was or goat cheese was actually pretty good. I put it on some crackers for an appetizer a couple days later and it was actually really good. But I learned not not a good idea to go to the grocery store in a hurry and just grab stuff without really looking at the package and what you’re buying. But this is beautiful fresh goat cheese and we’ve crumbled it. So 2 oz. And lots and lots of stuff you can do with leftover goat cheese if you have it. And then 2 tablespoons of unsalted butter and some grated Parmesan cheese. And we’re just 1/4 cup. And we’re just going to blend that in. Stir it in. It’s going to stay on the heat until all of that is melted. I’m going to go ahead and remove the steaks. Let them rest to the cutting board. Go ahead and turn this pan off so it stops smoking. There we go. And so we’ll just let those sit there for a minute. and incorporate the goat cheese and the butter and the cheese. And you can see it’s changing. It’s getting a little creamier. And I like it this soft. If you wanted it a little bit stiffer, you could certainly just cook it a little bit longer and let more of the liquid evaporate. So, we’re serving it today in more of a bowl dish, meaning the other ingredients will go on top, the steak and the butter. Uh, side veg for this. Oh my gosh, it’s spring. Oh, there’s so much fun stuff out there that would be delicious with this in Italian inspired. Um, fresh asparagus might be in season. Um, uh, fava beans, peas are coming out. just some really beautiful spring vegetables with this for some nice green. Uh I think the recipe picture on the website had these beautiful cherry tomatoes. So maybe you roast some cherry tomatoes and burst them open a little bit. It’ be really really good too and add a nice little pop of color for sure. So the what’s not in the recipe and something you know we all have to contend with is how do you wash the grill pan? What’s the best way? Oh yeah. Uh grill outside on your grill outside. No, the grill pan. Let it cool and then into the sink and then just scrub it with something, you know, a abrasive, a metal pad or something. And then what I do is I put it into my oven on a low temperature for and just kind of let it dry and season and cook in there. Yeah. So definitely let it cool first. Um yeah, it it it’s really not that big of a deal. They clean they don’t Yeah, it’s it’s worth it. Trust me, it’s worth it. But if you have an outdoor grill, I think that’s probably the best way to go. So, palenta on the bottom. This is pretty rich and pretty creamy. Can always come back for more. Let’s see. I think we’re going to we’re going to do two. We got We’ve got plenty. Palenta also retains its heat for a long time, meaning it stay it stays hot. So you want to think about when you’re plating something, you want to think about keeping everything that’s hot hot, right? You want to make sure that you serve things the proper temperature. So it takes some planning. And then um here I’ll leave this down here while I cut the steak. So important thing that I want to point out today. The steak had that the fiber running and we saw you can see that usually with the flank steak or with the skirt steak. I can still see it even though it’s cooked that it’s running this way. It’s running horizontal. So when I slice a steak, I don’t want to cut along with those fibers. I want to cut against those fibers. We call that against the grain. Cutting against the grain. If you cut with the fibers, this is what you’re going to be eating. It’s like a rubber band. It really is. It’s going to be chewy. So these cuts of meat, if they’re not cooked properly, they can be chewy. If they’re cooked properly, they can be so tender and delicious and melt in your mouth. So, I would say the marinating, the marinating times, the flank steak, the little bit of scoring. I like that. Um, but then when you’re getting ready to serve it, you definitely want to take it and you want to cut across the grain. And I also like to cut it thin on the bias, meaning a little bit of an angle. And I’m cutting across those fibers. And you’re going to end up with something really flavorful and melt in your mouth tender. I can tell I can tell by cutting it how tender it is. And then let’s put that the steak on top. And then while the steak is hot, we want to add that compound butter so that it melts. And I have a little scoop here. I thought this would be handy to have to put on top without making a mess of everything. Putting that on like that and then spreading it out so that it’ll melt down. And then again, those cherry tomatoes would be gorgeous. Absolutely gorgeous. But again, spring fresh peas. I I want peas with this now that I’ve said that. And again, you could taste it. If you needed a little more salt, you could sprinkle a little more salt. But we also have just beautiful fresh seasonal herbs that would go really well. So, this is um fresh oregano. So, we use some dried in the marinade. And so, a little fresh oregano. There’s fresh parsley or thyme. Parsley would go really well with this. Lots of different fresh herbs. And redikio is sort of it looks like purple cabbage a little bit, but it’s more of a lettuce, an Italian lettuce. Redikio would be really good with this, too. And you can take redikio, oil it, salt and pepper it, and just give it a little flash on the grill. So, just slightly grilled. And that little pop of purple color, I think, would be really pretty on this dish. And also pair with it really, really well. Really well. because you’d pick up on that Italian that Italian theme we have going on. Okay, so anything else before I pop this into my mouth and try it? I’m so excited. No, everyone is just saying how good it looks. And it looks beautiful and it smells somehow even better. So yeah, I’m excited to get behind there and try it. Yeah, you’re you’re coming soon. But I hate to I hate to always be the one that has to go first, but I guess it’s just part of the job. Somebody’s got to do it. So, I would suggest when you eat this, you get a little bit of everything. And again, these herbs, I wouldn’t put a whole sprig on top of there. I would probably chop them up a little bit so you can also incorporate some of that flavor. So, the palenta, some butter, and the tender steak. So, good. It cooked really nicely even on this pan that wasn’t quite as hot as we would like to. It’s got a good little crunch on the outside and really nice and juicy and moist and flavorful on the inside. And all of those delicious components that went into that marinade. I feel like I can almost taste each and every one of them. A little smoky, a little pepper, little heat from that, and then all of those herbs. It’s absolutely delicious. So, I hope you, if you haven’t tried it already, I know some people are cooking, I hope you do try it. And please do visit the website at the New York um or the yeah, the New York Beef Council and then it’s in the chat as well. So, Meg put it in there. It’s just really really great, super helpful tips on cooking technique and what cuts and and uh where they come from on the cow and and um appropriate cooking methods for them. So, really helpful along with those recipes. So, we have another class coming up on May 7th. Um, I think I’m going to be here May 7th doing some enchiladas with you. Green chilies enchiladas. So, um, what’s that? Sorry, the the spring feast is on the second. On the second. Oh, we have one before then. Oh, good. Okay. So, May 2nd is a spring feast. Oh, good. Okay. So, go to that before you come to the next one. All right. Thank you everybody so much. It was such a pleasure to be here with you today. I really I just enjoy it so much. And um I hope to see you again. Take care.

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