Lunchbreak: People Tapas Lounge steak and gravy recipe

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People Tapas Lounge
1560 N. Milwaukee Ave.
(773) 227-9339
People’s Skirt Steak
Yields 4 portions:

Tomato Salsa

4 Roma tomatoes (diced)
1/2 cup cornichon (chopped)
1/4 cup capers
1/4 cup shallot (diced)
1/4 cup parsley (chopped)
1 Tbs olive oil
juice of 1/2 lemon
1 tsp salt
pinch of ground black pepper

In mixing bowl, combine ingredients listed above, and let stand for at least 30 minutes and refrigerate.
Steak and Gravy

2 lbs. skirt steak
1 Tbs kosher salt
1 tsp smoked paprika
1 tsp ground cumin
1 tsp granulated garlic
4 cups chicken or beef stock
2 Tbs vegetable oil
1/4 lbs unsalted butter (small cubes)
8 oz Manchego cheese (grated)

Cut skirt steak into 8 oz. portions. Combine salt, cumin, paprika, and garlic in small bowl. Use this spice mix to season skirt steaks. Heat vegetable oil in a cast iron or heavy gauge pan. Sear steaks on both sides over high heat. Add stock to pan, covering steaks and reduce heat to a simmer. Allow steaks to braise for two hours. Remove steaks from liquid and set aside. Reduce liquid in pan by 90 percent and using a whisk, stir in butter, over low heat, one cube at a time, until sauce has thickened. Return steaks to pan with sauce, and hold warm.

To serve:

Portion tomato salsa into 4 medium casserole dishes and sprinkle grated cheese over the top. Place them into warm oven, until cheese has melted. Remove casseroles from oven and top each one with skirt steak. Pour gravy over steak and ready to serve.
Brussels Sprouts
Yields 4 portions

2 pounds Brussel sprouts
1/4 cup shallot (minced)
1/4 cup olive oil
1 tsp smoked paprika
1 tsp salt
1/2 tsp ground cayenne pepper
1/2 tsp ground black pepper
1 cup vegetable stock

Peel outer leaves from sprouts and snip stems. Bring large pot of heavily salted water to  boil, drop in sprouts and blanch for 3 minutes. Remove sprouts and place immediately into large bowl of ice water in order to stop cooking and set color. Once chilled, remove sprouts from ice water and halve each one, running the knife lengthwise through the core. Set them aside. In large fry pan, heat olive oil then carefully place each sprout halve, cut side down. Add ground spices and salt and continue to sear sprouts (high heat) until cut sides are browned. Once browned, add minced shallots and toss sprouts in pan, add vegetable stock and continue to cook until most of liquid in the pan has reduced. They are now ready to serve.

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