Skirt Steak, Broccolini, and Oysters
By Chef Nate Flaim
We had the pleasure of cooking with Chef Nate Flaim over the X Series 30 with 2 Outposts attached for this spring onion, oyster, broccolini and skirt steak cook. In the words of Nate, "the new stainless X30 is a dream to cook on, and having two Outposts opens even more doors to cook creatively."
Spring Onions and Oysters
For the spring onions, start by trimming most of the greens off so you’re left with the bulb and 3 inches of stem.
Slice the onion in half lengthways.
In a cast iron pan, over the fire, add olive oil and lay the onions cut side down to sear.
At the same time, place the oysters over the fire to gently cook, they will steam in their shell and slightly open to tell you they’re done.
When the cut side of the onions are a beautiful caramel color, add a small knob of butter, a sprig of thyme and marjoram, and cook to infuse the herbaceous qualities of the herbs with the onions.
As the oysters start to open up, pour the juice in the pan with the onions and add the oysters to the same pan.
Once all the oysters are added to the pan, transfer the contents to a bowl, add a small handful of celery leaf, Meyer lemon zest and juice to taste, olive oil, and serve with a toasted piece of sourdough.
Start by trimming the broccolini 2 inches from the base of the stem.
Once trimmed, season with sea salt, black pepper, olive oil, and white balsamic vinegar. I place the broccolini over the Outpost that is furthest from the fire to just slowly roast.
Once tender and slightly charred, place in a bowl and season with olive oil, white balsamic vinegar and sea salt to taste.
Skirt steak is a fun meat to cook. It requires high heat, a proper sear, and a proper cut.
Start by simply seasoning the meat with sea salt and black pepper an hour before you start cooking the skirt steak. This allows the salt to penetrate the meat and ensures a beautiful caramel flavor.
Cook to medium rare, let rest for 8 minutes with a knob of butter, and slice it against the grain. Enjoy!