by Tarik Moody
Culture: Culinary is a new series developed to expose Milwaukee Chefs in ways you haven't seen before. Over the course of the series we will be trying new dishes and talking influences while taking a exclusive look into the lives (and kitchens) of some of Milwaukee's best chefs.
In our first episode we visit Kevin Sloan of The Pabst Theater Group, a chef with Milwaukee roots, up in the Riverside Theater Kitchen. Kevin talks about his influences and the role that music plays in his life while preparing Arrecherra.
For the steak~
1 Lb skirt steak
1 orange sliced
1 lime sliced
1 Tablespoon Worcestershire sauce
1 Teaspoon ancho powder
1 Teaspoon cumin
Salt and pepper
For the salad
1 bulb of fennel, sliced thin
6 radishes, sliced thin
a handful or two of your favorite mixed greens
1 cup of packed flat leaf parsley
1 cup of packed cilantro
1 clove fresh garlic
3/4th's cup of vegetable or canola oil
1 tablespoon of red wine vinaiger
1 tablespoon of lemon juice
Salt and pepper to taste
Marinade the steak for 1-3 hours, sear in large pan on high heat, 2-3 minutes on each side until a medium rare to medium temperature is achieved. Allow steak to rest for 5 minutes before slicing.
While the steak is resting, toss the greens, fennel and radish with some of the chimichurri sauce in a salad bowl.
Assemble the salad on a plate, slice the flank steak thin and across the grain, place on top of the greens and drizzle some more of the chimichurri over the steak.
Serve as is, with rice or your favorite potato preparation