Skirt Steak with Blackberry-Chipotle Glaze, Parsnip Purée, and Cumin Brussels Sprouts

Instructions

1. 1

   1. Take the skirt steak out of the refrigerator 15 minutes before cooking. Season both sides with 4 g (3/4 tsp) salt and 2 g (3/4 tsp) black pepper.

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   2. Place the parsnips in a saucepan with 750 ml (3 cups) water, 1 whole garlic clove, and 2 g (1/4 tsp) salt. Bring to a boil, then cook over medium heat for 15 to 18 minutes, until very tender.

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   3. Meanwhile, make the glaze: in a small saucepan combine the blackberries, chipotle in adobo, balsamic vinegar, honey, 2 minced garlic cloves, and 15 ml (1 tbsp) olive oil. Cook over medium heat for 8 to 10 minutes, lightly crushing the fruit, until thick and glossy. Season with a pinch of salt and keep warm.

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   4. Preheat the oven to 220 °C / 425 °F.

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   5. Toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, ground cumin, 2 g (1/4 tsp) salt, and the remaining black pepper. Spread on a sheet pan and roast for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until browned at the edges. Finish with the lemon juice.

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   6. Drain the parsnips and discard the garlic clove. Blend or mash them with the butter, hot milk, nutmeg, and a pinch of salt until silky smooth. Keep warm.

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   7. Heat a large skillet or griddle over high heat for 2 minutes. Add the remaining olive oil, place the skirt steak in the pan, and cook for 3 to 4 minutes per side for medium-rare to medium, or until the center reaches 57 °C / 135 °F. For medium, cook to 63 °C / 145 °F.

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   8. Transfer the steak to a board, brush it with some of the blackberry-chipotle glaze, and let it rest for 5 minutes. Then slice thinly against the grain.

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   9. To serve, spread a base of parsnip purée, arrange the sliced steak on top, and spoon over more glaze to taste. Serve the cumin Brussels sprouts on the side.