Skirt Steak, With Horseradish Sauce, Corn Fritters and Heirloom Tomatoes
For the Corn Fritters:
4 eggs
2 teaspoons salt
1 tablespoon baking powder
2 tablespoons sugar
2/3 C flour
1 1/2qt fresh corn
For the Horseradish Sauce:
16 oz sour cream
1 tablespoon prepared horseradish
1 tablespoon heavy cream
2 teaspoons Old Bay
½ teaspoon Tabasco
1 teaspoon Worcestershire Sauce
Whisk all the ingredients together in a medium sized bowl and refrigerate.
To Finish:
16 oz. Sheppard Mansion Farms Skirt Steak
4 heirloom tomatoes, thickly sliced
2C arugula
salt and pepper
extra virgin olive oil
Peanut Oil, for frying
Instructions:
Combine the salt, baking powder, sugar and flour in a medium sized stainless steel bowl. Crack the four eggs into the mixture and whisk to combine. Pour the corn into the fritter mixture and combine with a wooden spoon.
Fill a dutch oven ¼ high with peanut oil and insert a probe thermometer. Heat to 345 degrees.
While heating the oil for frying, preheat a grill pan or barbeque grill to high heat. Season the skirt steaks with salt and pepper and allow to rest at room temperature for 15 minutes.
Once the Oil is up to temperature, drop spoonfuls of the corn fritter batter into the hot oil and fry until golden brown on all sides, about 4 minutes. Remove from the oil and season immediately with salt.
Grill the skirt steak for 2 minutes per side and remove to a paper towel lined plate. Allow to rest for 5 minutes before slicing.
In a medium sized stainless steel bowl, dress the arugula lightly with extra virgin olive oil, salt and pepper.
To finish, arrange a base of arugula on the plate, then pieces of fritter and sliced tomato. Top with the skirt steak and dress with the horseradish sauce.
