Steak Charcuterie inspired by Argentinian Asado
Ingredients
2 pounds Skirt steak
Argentinian Style Grilling Salt
Cruz de Piedra Extra Virgin Olive Oil, for drizzling
½ pound provolone cheese
Grille crostini
Grilled corn, cut in half or thirds
Grilled Portobello Mushroom, sliced
Argentinian Style Honey Mustard Spread, for serving
Gaucho Argentinian Style Salami, sliced thin
Instructions
Add all of the chimichurri ingredients to a bowl and stir to combine. Taste for seasoning and adjust as needed.
Preheat an outdoor or indoor grill pan to high heat. Drizzle olive oil onto the skirt steak and season with coarse salt on both sides.
Grill the steak for 3-4 minutes per side until medium rare to medium in the center. Once done, remove from the grill and let rest for at least 10 minutes before serving.
While the grill is still hot, grill the corn, mushrooms an crostini until lightly charred on all sides, then set aside.
Place the provolone cheese in a small cast iron skillet, place on the hot grill and cook until cheese begins to bubble and melts.
Using a large platter or large cutting board, arrange bowls of whole grain mustard and chimichurri onto the platter. Layer on the grilled vegetables, sliced steak, crostini and nestle in slices of dry salami.
Recipe by Samantha Ferraro of Little Ferraro Kitchen
