Skirt Steak Salad With Mozzarella Pearls

Difficulty: Easy             Yield: 4 Servings

Ingredients

• 4 Skirt Steaks {About 1 lb each}
• ½ Cup Worcestershire Sauce
• 3/4 Cup Balsamic Vinegar
• 6 Tablespoons Vegetable Oil
• 1 Tablespoon Sriracha Sauce
• 8 oz Mixed Greens Salad
• 12 oz Mozzarella Pearls
• Olive Oil
• Balsamic Reduction
• Salt and Freshly Ground Black Pepper

Procedure

In a bowl combine worcestershire sauce, balsamic vinegar, sriracha and vegetable oil. Pass each skirt steak through the mixture and season with salt and pepper. Grill the skirt stakes on each side according to your preference.

In a bowl season the mixed greens and mozzarella pearls with olive oil, salt and pepper. Serve the skirt steak over the salad and drizzle with balsamic reduction.

Tips
There are 8 different types of red meat temperatures starting with Blue all the way to Well-Done. The meat you start with is very squishy. Once you cook it, it will start to get tougher and tougher. The best way to tell is to poke it with your finger tips.

Never cut a piece of steak right after it has been grilled. Let it rest for a couple of minutes or else the juices will automatically start to come out of the meat.

How To Temper Chocolate

Difficulty: Easy             Yield: 1 Pint

Ingredients

• 330 g 64% Chocolate {Chopped into small pieces}

Procedure

Place some water in a sauce pan to simmer over medium to low heat. Place a stainless steel bowl over it. Do not let the bowl come into contact with the simmering water. Add a little bit of the chocolate. Let it melt. Continue adding more chocolate as it melts. Do not stir the chocolate, instead use a spatula to gently press down the chocolate pieces to melt. If the bowl gets too hot, remove it from the double boiler and continue the process off heat, then return it to heat as you keeping seeding the chocolate mixture until it melts.

Vanilla Panna Cotta with Strawberry Coulis

Difficulty: Easy             Yield: 5 Servings

Ingredients

For The Panna Cotta

• 600 ml Heavy Cream
• 70 g White Granulated Sugar
• 1 Vanilla Bean
• 3 ½ Gelatin Sheets
• Fresh Strawberries and/or Blueberries For Garnish

For The Strawberry Coulis

• 800 g Strawberries {Chopped}
• 400 ml water
• 100 g White Granulated Sugar

Procedure

For The Panna Cotta

In a saucepan, over medium heat, warm up the heavy cream and sugar. Split the vanilla bean and scrape the caviar. Add it to the heavy cream mixture along with the bean itself. White the heavy cream is heating, bloom the gelatin sheets in cold water until soft. Take the heavy cream from heat and remove the vanilla bean {not the caviar}. Take the gelatin sheets out of the water and stir into the heavy cream mixture.

Divide the mixture into 5 ramekins evenly. Chill for 4 hours or more. Serve with fresh strawberries and/or blueberries along with strawberry coulis.

For The Strawberry Coulis

Combine the strawberries, water and sugar in a blender until it becomes a puree. Pass the mixture through a chinois to remove the seeds. In a saucepan, reduce the sauce by half. Chill before serving.

TIPS:

• To serve the panna cotta upside down, I used Disposable Aluminum Molds. To unmold, I placed the mold upside down, made a small hole at the bottom with a knife and slightly/barely heat the mold with a torch. It perfectly comes out.

Glossary
Chinois: Conical sieve with an extremely fine mesh.