Mobile Menu
Grilled Skirt Steak with Moringa Salsa Verde and Fennel Pollen Yucca Chips

Grilled Skirt Steak with Moringa Salsa Verde and Fennel Pollen Yucca Chips

Bring the botanicals trend to your menu with this unique spin on a classic dish. Grilled Skirt Steak with Moringa Salsa Verde and Fennel Pollen Yucca Chips infuses the super green moringa with our Passport Global Flavors By Custom Culinary® Tomatillo Serrano Sauce. 


What You'll Need

Fennel Pollen Yucca Chips
Amount Ingredients
2 ½ lb Fresh Yucca Root
3 qt Vegetable oil or canola oil
to taste Kosher Salt
¼ oz Griffith Foods® Moringa and Fennel Fine Herbs Seasoning [WW# 1170245]
   
Grilled Skirt Steak with Moringa Salsa Verde
Amount Ingredients
2 Tbsp Moringa Powder
1 ½ cup Passport Global Flavors™ By Custom Culinary® Tomatillo Serrano Sauce
1 lb Skirt Steak
to taste Salt and Freshly Ground Pepper
garnish Baby Edible Flowers
PREPARATION

Fennel Pollen Yucca Chips
  1. In an 8-quart heavy-bottom pot, heat oil to 350 degrees. Meanwhile, peel yucca with a vegetable peeler. Using a mandoline or sharp knife, cut yucca crosswise into slices about 1/8-inch thick.
  2. Add slices in fryer, without over-crowding. Fry about 3 minutes, or until golden brown around the edges, stirring occasionally to prevent clumping.
  3. With a slotted spoon, transfer to paper towels. Sprinkle with salt before serving.
 
Grilled Skirt Steak with Moringa Salsa Verde
  1. Blend the Tomatillo Serrano Sauce and Moringa Powder together until smooth and well incorporated.
  2. Hold refrigerated and covered for service.
  3. Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes.
  4. Pat dry with paper towels and season again with salt and freshly ground black pepper.
  5. Heat a gas grill to high.
  6. Cook 3-4 minutes per side, until meat is nicely charred and medium-rare.
  7. Transfer steak to a carving board; let rest for 5-10 minutes.
  8. Thinly slice.
  9. Top with ½ cup Salsa Verde.
  10. Garnish with baby edible flowers.