Thomas Keller's Marinated Skirt Steak and Asparagus with Tomato Bacon Stew Recipe by Monte

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Ingredients

then cooled to room temperature before being into service. The tomato-bacon sauce takes 30 minutes just
to render the bacon fat. Then there’s the hour and 20 minutes that the tomatoes
stew. This is no rush weeknight
meal. But it succeeds in taking a very
reasonably priced cut of steak and elevating it in flavor and texture. It also something as common as Spring
asparagus and makes it very special. And
Asparagus has never looked prettier on the table and plate. So allow yourself the luxury of an afternoon
and serve this to company. They’ll love you for it. Here are the recipes:
Thomas Keller’s Recipe for Marinated Skirt Steak:
Ingredients for Marinade:
2 eight-inch rosemary sprigs
1 tablespoon black
peppercorns
5 garlic cloves, smashed,
skin left on
2 cups extra virgin olive
oil
Six 8 ounce trimmed outer
skirt steaks
Freshly ground black pepper
2 tablespoons unsalted
butter
2 garlic cloves, smashed,
skin left on
Combine the thyme,
rosemary, bay leaves, peppercorns, garlic, and oil in a medium saucepan and
and, working quickly, add 1 tablespoon of butter, 2 thyme sprigs, and 1 garlic
clove, and brown the meat on the second side, basting constantly; the entire
plus 2 tbsp. chicken stock
tablespoons water into a medium saucepan and set over medium heat. Add the
tablespoons in pan, reserve the rest of the bacon fat, and add the leeks,
frying pan, one that can hold half the asparagus in a single layer over medium
and lay the asparagus over the fat. Add 3 tablespoons of stock and some