Kosher salt and pepper – Chef Benny Doro

Three Day Marinated Skirt Steak with Smokey Tomato Butter

bennydoro — Wed, 17 Jan 2018 21:45:41 +0000

Start by making the marinade, put all ingredients into a bowl and mix, then pour over your skirt steak, give is a toss around making sure the steak is fully covered and into the fridge for three days. (you can do one day but the meat will not be as tender and not as much flavor).

Make the smoky tomato butter before you cook the steak. Melt the butter in a small pot and add the tomato and smoked paprika and pinch of salt and steep for about 20 min at medium low heat. Strain into a bowl and keep warm before serving.

When it’s time to cook the steak take it out of the fridge and let come to room temp for at least 20 min or so up to two hours (yes even the FDA says this is ok) Get you cast iron pan ripping hot, take the steak out of the marinade and season on one side with kosher salt and pepper.

Now into the pan, (no oils at all) it will smoke like crazy so have the fan on and the doors open (see the video below) and probably cook it for 2 min a side for medium rare to medium. You will find that this steak has many thicknesses so you will get a little of all temperatures. There should be a real nice caramelized crust on the steak as you can see in the photos that is what you are looking to have happen. If the pan is not hot enough it will take too long for this to take place and you will end up with an overdone steak with no real color so that is why a super hot cast iron pan is perfect.

Take out and let rest, do not touch it for at least 3-5 min. This gives the juices and fats time to settle back inside and redistribute really important.

To plate I like to slice it on the bias about inch apart, plate and drizzle the smokey tomato butter on top. That is a steak for a KING, this will have more flavor that you can imagine so give this underrated often overlooked piece of meat a chance it will blow you away I am sure of this one.

Enjoy!

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Roasted Chicken Breast with Mustard Onions

bennydoro — Thu, 23 Jul 2015 21:42:44 +0000

Preheat oven to 400 degrees. Add a good glug of olive oil and season your chicken breast with salt and pepper. Put into the center of the pan and arrange the sliced onions around the chicken. Also, season with salt and pepper and add some fresh or dried thyme.

Roast for about 20-25 min until the juices run clear from the chicken. Take chicken out and cover with tin foil. In the same pan put on medium heat and add a teaspoon of mustard and 1/4 cup of cream to the onions (remove the Thyme stems if needed) and stir until incorporated and you have a nice thick sauce. Taste for seasoning and adjust as needed.

Spoon over the chicken and serve with your favorite greens such and saute asparagus.

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Roasted Sweet Chili Salmon and Charred Beans

bennydoro — Wed, 22 Jul 2015 00:57:54 +0000

Start by seasoning your salmon filet with salt and pepper then into a pan or sheet tray into a 375 degree oven for about ten min. Once you start to see the white fat coming out of the filet take some of the sweet chili sauce and glaze the salmon all around and back into the oven for about another 5 to 10 min. I like my salmon medium rare and you can tell by touching the salmon and seeing how firm it is. If it is still a little soft it’s rare to medium rare. If it’s firm it is well done. Take out and let rest for a few min. make sure to save any of the juices in the pan.