Grilled Skirt Steak w/ Dungeness Crab Croquettes
Makes 4 Servings
Succulent skirt steak paired with crispy on the outside, creamy on the inside crab croquettes and a homemade basil-garlic aioli.
- 1 Egg Yolk
- 1 tsp Lemon Juice
- ¼ minced Garlic
- ¼ tsp Mustard (we used Purple Mustard)
- 1 tsp Salt
- Approx. ¼ cup Extra Virgin Olive Oil
Clean the outer membrane from the skirt steak.
Cut the skirt steak into 3oz portions. Season them with salt & pepper, then pan sear to your desired doneness (we recommend cooking no further than Medium).
- Make the Aioli:
Whisk the egg yolk in a bowl with the salt. Add the lemon juice, mustard and minced garlic.
Whisk vigorously while drizzling in the extra virgin olive oil until a smooth emulsion forms (it should look like store-bought mayo, but thinner and more yellow).
Slice the skirt steak against the grain.
Serve the skirt steak with the aioli and the croquettes (or your choice of sides).