Cook this: Scallion-marinated skirt steak and spicy greens with basil from A New Way to Food via nparts
Our cookbook of the week is A New Way to Food by Maggie Battista, founder of Eat Boutique, an IACP award-winning online food shop. Over the next two days, we’ll feature another recipe from the book and an interview with its author.“To me, this is a celebration dish,” says Maggie Battista.
The greens, which were inspired by a dish Battista had at ABCV , “are a crowd-pleaser so if you are serving more than two, just double or triple the recipe.
Step 3Place 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.
Step 2Melt 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.
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