Grilled Pork Skirt Steak with Pistachio Chimichurri Crust and Warm Baby Potato, Fennel, and Roasted Tomato Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes, until just tender. Drain and set aside.

2. 2

   2. Meanwhile, arrange the plum tomatoes on a baking dish, cut side up. Add 1 tablespoon olive oil, a pinch of salt, black pepper, and 1 teaspoon sweet paprika. Roast at 220 °C / 425 °F for 18 to 20 minutes, until concentrated and juicy.

3. 3

   3. Cut the cooked baby potatoes in half. Toss them with the fennel, 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a tray and roast at 220 °C / 425 °F for 20 to 25 minutes, stirring halfway through, until the edges are golden and the fennel is tender.

4. 4

   4. For the pistachio chimichurri, combine in a bowl the parsley, 2 finely chopped garlic cloves, dried oregano, crushed chili flakes, pistachios, red wine vinegar, 3 tablespoons olive oil, lemon zest, and 1 tablespoon lemon juice. Mix well until thick and rustic.

5. 5

   5. Pat the pork skirt steak dry with paper towels. Rub it with Dijon mustard, add the remaining 2 grated garlic cloves, the rest of the sweet paprika, salt, black pepper, and 1 tablespoon olive oil. Massage the meat so the seasoning is evenly distributed.

6. 6

   6. Heat a grill, griddle, or heavy skillet over medium-high heat. Cook the pork skirt steak for 5 to 7 minutes per side, depending on thickness, until deeply browned and cooked through. If you prefer, finish it in the oven for 5 minutes at 200 °C / 400 °F after searing.

7. 7

   7. Let the pork rest for 5 minutes. Then cover the top with half of the pistachio chimichurri, pressing gently to create a fresh crust.

8. 8

   8. In a large bowl, combine the roasted baby potatoes, roasted fennel, and roasted plum tomatoes. Add 1 tablespoon lemon juice, the final tablespoon of olive oil, and, if desired, an extra pinch of salt and black pepper.

9. 9

   9. Slice the pork skirt steak into strips. Serve with the warm baby potato, fennel, and roasted tomato salad, and finish with the remaining pistachio chimichurri on top or on the side.