In his latest culinary endeavor, renowned chef, restaurateur, and television cooking judge Tom Colicchio invites viewers of “Sunday Morning” to explore a vibrant dish from his book “Why I Cook.” The recipe highlights Skirt Steak with Shishitos, Hot Cherry Peppers, and Onions, which originally began as a vegetarian salad crafted for his babysitter, Tenzin. Colicchio’s approach reflects a harmonious balance of flavors traditionally enjoyed in various meat dishes, including sweetness, acidity, spice, saltiness, and umami. He emphasizes that this flavorful combination not only complements skirt steak but is also versatile enough to pair beautifully with grilled pork, chicken, or fish, making it a fantastic choice for varied dietary preferences. The adaptability of the dish allows for additional ingredients like raw cucumbers or grilled onion rings to enhance its charm, showcasing Colicchio’s creativity and culinary insight.
The essential elements of the recipe set the stage for a delicious meal that serves four people, beginning with 1¼ pounds of skirt steak, which is complemented by a medley of fresh ingredients. The list includes 6 tablespoons of extra-virgin olive oil, 2 red onions, shishito peppers, and a handful of flavorful herbs such as cilantro, mint, parsley, and basil. The dish is further elevated with ingredients that contribute heat and acidity, including fish sauce and pickled hot cherry peppers. Each component is carefully selected to evoke a blend of flavors that promise to tantalize the palate. Notably, the use of fresh herbs accentuates the dish’s brightness, creating a refreshing contrast that harmonizes with the rich, meaty skirt steak.
Preparation is straightforward yet requires attention to detail to ensure the perfect outcome. The skirt steak should be brought to room temperature before cooking, allowing for even cooking whether on the grill or in a sauté pan. Colicchio instructs on how to sauté the red onions until they are browned and soft, followed by the blistering of shishito peppers. These steps not only enhance the flavors but also add textural variety to the dish. The transfer of the cooked onions and peppers to a bowl allows for easier mixing with other vibrant ingredients and ingredients that pack a punch, like chili crisp, which adds a level of heat, and pickled hot cherry peppers for a touch of acidity.
Once sautéed vegetables are prepared, the focus shifts back to the skirt steak. The pan is heated to the ideal temperature for searing, ensuring a caramelized exterior that locks in juices. Seasoning is crucial at this stage, as generous amounts of salt and black pepper are applied to the steak before placement in the pan. Cooking it medium-rare is often recommended to preserve the meat’s tenderness, and Colicchio suggests resting the steak after cooking. This resting phase allows the juices to redistribute throughout the meat, elevating the overall flavor profile of the dish before slicing it against the grain for serving.
Combining the sliced skirt steak with the sautéed onion and pepper blend creates a visual and textural feast. The final steps involve drizzling any remaining juices over the dish, attributed to the flavorful fat rendered from the steak during cooking. Topped off with a scattering of sliced scallions and a squeeze of fresh lime juice for brightness, this dish embodies a thoughtful integration of flavors, inviting diners to enjoy its complexity and delight in its vibrant colors. Colicchio’s instructions provide insight into enhancing the dish to suit personal preferences, allowing for customizations that cater to individual tastes, which is a common thread throughout his culinary philosophy.
In sharing this recipe, Colicchio not only showcases his expertise but also offers a glimpse into the principles that guide his cooking. By linking the dish to his personal life, specifically his relationship with Tenzin, he expresses the importance of inclusivity in culinary creations. His willingness to adapt flavors and ingredients to suit various diets, while maintaining a focus on flavor and enjoyment, highlights the potential for food to bring people together. “Why I Cook” serves as both a practical cookbook and a source of inspiration for home cooks seeking to create memorable meals, making it a cherished addition to any culinary collection. As readers prepare to embark on making Colicchio’s Skirt Steak with Shishitos, Hot Cherry Peppers, and Onions, they are reminded of the joy that comes from exploring diverse flavors and the artistry involved in preparing a meal that resonates deeply with personal experiences and shared moments around the table.
