![Skirt Steaks with Carrot Puree and Braised Cabbage](https://cdn.statically.io/img/www.foodandwine.com/thmb/5VSQa1HwAb7e4Iu7egxWI2jLMU8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Skirt-Steaks-With-Carrot-Puree-and-Braised-Cabbage-FT-RECIPE1021-85c9b183355a43ab875774bfe18e26ee.jpg)
Ingredients
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1 cup chopped fresh cilantro
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.50 cup grapeseed oil
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2 tablespoons thinly sliced scallion
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1 ¼ teaspoons sambal oelek, divided
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2 teaspoons grated lemon zest plus 1/4 cup fresh lemon juice, divided
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1 tablespoon plus 1/4 teaspoon kosher salt, divided
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2 large carrots, roughly chopped (about 2 cups)
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1 small russet potato, peeled and roughly chopped (about 1 1/4 cups)
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8 cups thinly sliced red cabbage
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.50 cup packed light brown sugar
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¼ teaspoon ground cumin
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.50 cup soy sauce
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2 (8-ounce) skirt steaks (1/4 inch thick)
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2 tablespoons unsalted butter
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2 teaspoons honey
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Pickled Turmeric Onions (recipe in Notes)
Directions
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Stir together cilantro, oil, scallion, 1 teaspoon sambal oelek, 1/2 teaspoon lemon zest, and 1/4 teaspoon salt in a small bowl; set aside. Place carrots, potato, and remaining 1 tablespoon salt in a large saucepan; add water to cover by 1 inch. Bring to a boil over medium-high. Reduce heat to medium; cook until tender, about 15 minutes. Drain, reserving 1/2 cup cooking liquid. Place drained carrot mixture and 1/4 cup reserved cooking liquid in blender. Secure lid; remove center piece to allow steam to escape. Place a kitchen towel over opening. Process until smooth, about 1 minute, adding additional cooking liquid, 1 tablespoon at a time, as needed to yield a silky-yet-firm texture. Set aside.
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While carrots and potato boil, heat a large skillet over high. Add cabbage; cook, stirring often, until cabbage softens and darkens in color, about 4 minutes. Stir in brown sugar, cumin, and remaining 1/4 teaspoon sambal oelek; cook, stirring constantly, until mixture starts to bubble, about 20 seconds. Reduce heat to medium-high. Stir in soy sauce; cook, stirring occasionally, until liquid is almost absorbed and cabbage is shiny, about 20 minutes. Reduce heat to low; cover to keep warm.
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Heat a large cast-iron skillet over high. Add steaks; cook until a thermometer inserted into thickest portion registers 120°F, 5 to 6 minutes, flipping once halfway through cook time. Remove steaks from skillet; let rest 5 minutes. Cook carrot puree in a small saucepan over medium-high, stirring often, until heated through, 2 to 3 minutes. Reduce heat to medium-low. Add butter and honey; cook, stirring constantly, until emulsified, about 1 minute. Remove from heat.
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Cut steaks against the grain into 1/4-inch-thick slices; drizzle evenly with lemon juice, and sprinkle with remaining 1 1/2 teaspoons lemon zest. Divide carrot puree evenly among 4 plates; top with sliced steak, cilantro gremolata, cabbage, and pickled turmeric onions.
Pickled Turmeric Onions
Combine 1 1/2 cups sliced white onion, 1/4 cup fresh orange juice, 2 tablespoons rice vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground turmeric in a bowl. Using hands, massage until onion softens and releases its juices, about 30 seconds. Cover and refrigerate up to 1 week.
Make Ahead
Cabbage and carrot puree can be made up to 2 days ahead and stored in airtight containers in refrigerator.
Suggested Pairing
Ripe, low-tannin red: St. Francis Old Vines Zinfandel