RICHMOND, Va. - Chef Steven Sowell from Hounds Tale restaurant in Williamsburg fired up the grill in our backyard weather garden and showed us how to create his Skirt Steak Romesco with Chimichurri and Porchetta. For more information you can visitwww.thehoundstale.com
Porchetta feeds 12
Chimichurri
- garlic 2oz
-shallots 6oz
-oregano 4oz
-parsley 4oz
-cilantro 4oz
-Fennel .5 oz
-evoo
-lemon juice
-salt and pepper
1 Pork Belly 8 lb
2 Pork tenderlion
2 tbls Mustard
10 slices bacon
Skirt Steak Feeds 4
-Chimichurri Recipe above
2oz Diced Potatoes
2oz Shredded Brussel Sprouts
2oz Mushrooms your choice we use shiitake and oyster
-Romesco
8 Roma tomatoes
1 bunch basil
1 Red onions
2 Red peppers
1 cup sherry vinegar with blending
2 Cup EVOO
2 oz smoked paprika after cooking
Place all ingredients into large pan and cook on high heat. Once charred toss and add smoked paprika
Blend in vita mix until smooth with Sherry Vinegar
2 Skirt Steak 16 oz ea
