Recipe created for Arbuckle Creek Farms by Chef Jacob Lyons. Styled on location, at our farm with photography from Hunter Ryan Photo.
Ingredients
1.5-2 lb Skirt Steak
2 1/2 tbsp Olive Oil
1 1/2 tbsp Fresh Chopped Garlic
2 tsp Salt
2 tsp Black Pepper
1/4 bunch Fresh Chopped Flat Leaf Parsley
Juice of 1 Lg Lemon
Marinate steak with garlic, kosher salt, pepper, parsley and olive oil to coat the steak. Let marinate for 24 hours. Add lemon juice a few minutes before cooking. Coat the bottom of a grill pan with olive oil and place on high heat. Sear steak 2 minutes on each side. Remove and rest steak 10 min before slicing on the bias.
Make the day prior
Lemon Compound Butter
Ingredients
1 1/2 sticks Room Temperature Butter
Zest of 1 Lemon
2 cloves Fresh Grated Garlic
1 cup Fresh Chopped Flat Leaf Parsley
1 tsp Kosher Salt
In a food processor add garlic and pulse until it’s finely ground. Add parsley, softened butter and lemon juice. Blend until smooth. Fold in the zest and salt. Using a piece of wax paper or cling wrap, roll butter into a log and refrigerate until it becomes solid.
Suggested Side
roasted Mushrooms
Ingredients
1 container Fresh Mushrooms sliced thin
1 tbsp Olive Oil
2 cloves Fresh Grated Garlic
1 tsp Kosher Salt
1 tsp Black Pepper
Heat olive oil in a sauté pan and set over medium high heat till oil begins to glisten. Add mushrooms. Stir occasionally until almost caramelized (roughly 7 minutes). Take off heat. Add garlic, salt and pepper.