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FEATURED RECIPES

Grilled Skirt Steak “Encebollao”

Chef Gustavo Sanchez

Grilled Skirt Steak “Encebollao,” Yucca Fries, Ajili Mojili

By Chef Gustavo Sanchez, at The St. Regis Bahia Beach Resort, Puerto Rico.

“Encebollao” means to cook with onions, lots of onions. This dish is prepared usually with pounded cheap cuts of beef however for this dish, we use skirt steak for its ability to be cooked quickly and bring flavor. The onions are prepared separately and combined with the steak at the end. Ajili Mojili is a great, simple condiment that goes well with anything.

INGREDIENTS

For the Ajili Mojili:

  • 3 green bell peppers, seeded and chopped
  • 8 garlic cloves
  • 2 tomatoes
  • 2 tbsp white wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • 1 bunch cilantro

DIRECTIONS

  1. Combine all ingredients and place in food processor. Puree until combined. Season and reserve

INGREDIENTS

For the Skirt Steak:

  • 1, 10 oz skirt steak
  • 1 garlic clove
  • 1 tsp dried parsley
  • 2 tbsp olive oil
  • 1 tbsp white vinegar
  • Salt, to taste

DIRECTIONS

  1. In mortar and pestle or food processor, combine garlic, parsley, olive oil, vinegar and salt and puree. In a zip top bag, place skirt steak and marinade with garlic puree for at least 2 hours.
  2. Heat grill pan, preferably a cast iron, for 10 minutes over medium-high heat. Once hot, place marinated skirt steak for 4 minutes for medium rare. Flip and cook for another 4 minutes.
  3. Remove steak and place on cutting board to rest for 3 minutes.

INGREDIENTS

For the Onions:

  • 1 medium yellow onion
  • 1 cup water
  • .5 cup white vinegar
  • 2 tbsp butter
  • Salt to taste

DIRECTIONS

  1. In a sauce pan, sweat onions with salt until they become translucent and soft. Add white vinegar and reduce by half then add the water. Once the water has evaporated by half, add butter and remove from heat.

INGREDIENTS

For the Yucca Fries:

  • 1 yucca
  • Oil for deep frying
  • 1 tsp white vinegar
  • 1 tbsp roasted garlic
  • 2 tbsp cilantro minced
  • Salt, to taste
  • Water, for boiling

DIRECTIONS

  1. Peel yucca, then cut into 4 in segments. Cut each segment in half lengthwise, then into quarters. Place in a pot with cold water and season. Bring to a boil then reduce to a simmer.
  2. Once the Yucca is fork tender, remove and place on paper towels.
  3. Bring oil to 350 degrees in a sauce pot. Before adding yucca, make sure that it is completely dry to avoid oil splashing. Carefully add yucca to frying oil and fry until golden brown and crispy.
  4. Meanwhile, combine cilantro, vinegar and roasted garlic to create a mojo. Remove yucca from oil onto paper towels and season with salt.
  5. In a bowl combine yucca and mojo, so that the mojo coats the yucca sticks. Reserve.

TO ASSEMBLE

  • Yucca sticks
  • Grilled skirt steak
  • Sautéed onions
  • Ajili mojili

DIRECTIONS

  1. On a serving plate, place yucca sticks in center to create a bed.
  2. Lay skirt steak over yucca. Spoon ajili mojili over steak.
  3. Finish by laying onions over the steak.

Learn more about Executive Chef Gustavo Sanchez at his Chef’s Roll Profile HERE.

Photographed by Maggie Sayre.

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