SCALLION- MARINATED SKIRT STEAK HOMEMADE TORTILLAS AND SPICY GREENS WITH BASIL

Frequency: Once a season

Food preferences: Dairy-free, gluten-free, nut-free, refinedsugar free

Hands-on time: 25 minutes

Total time: 7 hours 25 minutes

For the Scallion-Marinated Skirt Steak:

❚ 10 scallions, trimmed

❚ One 2-inch (5-cm) knob ginger, peeled

❚ 1 tbsp coriander seeds

❚ 3 medium garlic cloves, peeled

❚ 1 tbsp (15 mL) coconut vinegar or apple cider vinegar

❚ 1 tbsp sea salt, plus more to taste

❚ 1/2 cup (120 mL) extra virgin olive oil

❚ 1 ⁄ cup (80 mL) filtered 3 water

❚ One 2 1/2-lb (1.1 kg) skirt steak, or several smaller pieces to the total weight

For the Spicy Greens with Basil:

❚ 1 large bunch Swiss chard (about 10 stalks), cleaned, stems reserved for smoothies

❚ 2 tbsp coconut oil 1/2 cup (120 mL) liquid (water, red or white wine, or broth)

❚ 1/2 jalapeño pepper, thinly sliced

❚ 2 tbsp (30 mL) apple cider vinegar or coconut vinegar

❚ 1 small bunch basil (about 10 sprigs), stems cut and discarded

❚ 1/4 tsp sea salt, plus more to taste

To Serve:

❚ 4 tortillas, homemade or any natural, sugar-free corn tortillas

Make the Scallion-Marinated Skirt Steak:

1. Toast the scallions, ginger, coriander seeds and garlic in a dry frying pan (meaning, with no oil added) over medium-high heat just until everything picks up a little golden colour, 3 to 4 minutes. The scallions will char up a touch but do not burn the ginger, coriander or garlic. We’re just trying to activate the oils and develop an aroma. Remove to a plate and let cool.

2. Put the toasted aromatics in a powerful blender. Add the vinegar, salt, oil and water to the blender. Blitz until a smooth paste comes together, about 30 seconds.

3. Place the skirt steak in a large casserole dish or other shallow bowl or even a resealable plastic bag that will hold the entire steak. Slather the entire contents of the blender all over both sides of the skirt steak. Cover with plastic wrap and refrigerate for 6 to 12 hours. Remove from the fridge 1 hour before cooking.

4. Set a grill to 400°F to 450°F (205 to 230°C) or a grill pan on the stove to mediumhigh heat. Oil the grates or the pan. (You can also use a cast iron skillet, just trim the steak into a few pieces to fit.) Remove the excess marinade from the steak and discard. Grill the steak for 3 to 4 minutes per side for medium rare or until the centre of the thickest part registers 125°F (52°C). Turn the steak once to avoid any flare-ups, but don’t move it around a lot. Once cooked to your preferred degree of doneness, remove the steak to a plate and cover loosely with foil to rest for 10 minutes. After the rest, slice on the diagonal, against the grain and into thin strips, with a sharp knife and serve immediately.

Make the Spicy Greens with Basil:

1. Roll up the Swiss chard leaves and slice them into 2-inch-thick (5 cm) ribbons.

2. Melt the coconut oil in a non-stick pan with a lid set over medium-high heat. When the pan has warmed sufficiently, add the Swiss chard and sauté until it begins to wilt, 2 to 3 minutes.

3. Add the liquid and jalapeño to the pan. It will bubble up for a second. Lower the heat to medium and cover the pan, letting it cook in its liquid for 2 to 3 minutes.

4. Remove the lid and let the remaining liquid evaporate or burn off over the course of 3 to 4 minutes. Stir in the vinegar and let that mesh with the greens for 1 minute. Turn the heat off and stir in the basil and salt. Serve immediately.

To Assemble the Dish:

1. Place a new dish towel on a plate. Heat a non-stick pan over medium-high heat until very hot. Cook each of the tortillas for 30 seconds to 1 minute on either side. Store within a clean kitchen towel to keep warm.

2. Serve the steak alongside the greens on a plate. Place wrapped tortillas on the table and pull tortillas from the dish towel, as needed. Fill a tortilla with steak and eat with the greens.

Serves: 4