Ingredients Beef Skirt Steak Pepper-Crusted Skirt Steak with Charred Leeks 5.0 (2) 2 Reviews Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang. Slideshow: More Steak Recipes By Alexandra Guarnaschelli Alexandra Guarnaschelli F&W Star Chef » See All F&W Chef Superstars CHEF: Alexandra Guarnaschelli RESTAURANTS: Butter (New York) EXPERIENCE: La Butte Chaillot (Paris); Restaurant Daniel (New York); Patina (Los Angeles) EDUCATION: Barnard College, La Varenne Who taught you how to cook? What is the most important thing you learned from him or her? I consider myself a perpetual student of cooking and many people have contributed to my learning process. My parents were a critical part when I was growing up. My father made varied Italian dishes and some Chinese dishes. Cooking Chinese food was one of his favorite hobbies. My mom made classical French food and a lot of American items. This really shaped my taste buds. What was the first dish you ever cooked yourself? As a kid, my parents slept late a lot. I would wake up and consult the Fannie Farmer cookbook. The first thing I ever made was the coffee cake. I made it again and again. I kind of couldn't believe it worked! Make the batter, bake and magic. My exploration of baking led to a love affair with savory food. Who is your food mentor? What is the most important thing you learned from him/her? I have had many mentors. The most significant so far has definitely been Guy Savoy. He taught me so much about vegetables in particular. He also did something far more valuable: He gave me the confidence to believe in myself and in my desire to become a chef. Favorite cookbook of all time. So far, my favorite is Dione Lucas’s The Gourmet Cooking School Cookbook, for the recipes and the menus. My mom cooked a lot from it while I was growing up. I often look to it for inspiration. What's the most important skill you need to be a great cook? Aside from basic knife skills, I think butchering is very important. It opens up your imagination. It makes the possibilities endless. Is there a culinary skill or type of dish that you wish you were better at? I’m really French-trained, so I guess I always wish I had a better hand with fresh pasta dough. I tend to make mine too egg-y instead of trusting the flour. That's something I practice from time to time to make it a part of my comfort zone. What is the best bang-for-the-buck ingredient and how would you use it? I would have to say lemons. You can candy or salt the skin and use the flesh to make anything from jam to vinaigrettes. What is your current food obsession? I am currently obsessed with fresh gooseberries. I love mixing them with tomatoes, making jam and even pairing them with poultry, like duck and braised chicken thighs. Name three restaurants you are dying to go to in the next year and why? Madison Pic de Valence in France. I admire so much what Anne Sophie Pic has achieved in France. I would love to eat her cooking! Joe Beef in Montreal, Canada. I want to immerse myself in an unforgettable carnivore moment and I would happily put myself in this restaurant’s hands to get there. Willie Mae's Scotch House in New Orleans. I think this pick is self-explanatory. I am always looking for an excuse to go to New Orleans. Best bang-for-the-buck food trip—where would you go and why? I love Charleston, South Carolina. There are many affordable places to eat, so many local ingredients to explore. It's also beautiful. I'd start at Hominy Grill and The Ordinary, followed by a slice of coconut cake at The Peninsula Hotel. What do you eat straight out of the fridge, standing up? Cold meatballs encased in tomato sauce. I love unearthing them like boulders. Five people to follow on Twitter: Chris Cosentino, @offalchris Joyce Carol Oates, @JoyceCarolOates Melanie Dunea, @melaniedunea Roy Choi, @RidingShotgunLA Gael Greene, @GaelGreene Food & Wine's Editorial Guidelines Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 45 mins Total Time: 3 hrs 45 mins Yield: 4 to 6 Ingredients 4 tablespoons unsalted butter 2 teaspoons coarsely cracked coriander seeds 2 teaspoons coarsely cracked black peppercorns 2 teaspoons coarsely cracked white peppercorns 3/4 teaspoon crushed red pepper 1 tablespoon packed dark brown sugar Kosher salt 2 pounds skirt steak, cut into 5-inch lengths 4 medium leeks (2 1/2 pounds), white and light green parts only, halved lengthwise and cleaned 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar 3 tablespoons canola oil 2 tablespoons fresh lemon juice Directions In a small skillet, melt the butter. Add the coriander, all the peppercorns and the crushed red pepper and cook over moderately low heat for 1 minute. Scrape into a medium bowl and stir in the brown sugar and 1 1/2 tablespoons of salt. Rub the mixture all over the steak and transfer to a baking dish. Cover with plastic wrap and refrigerate for 3 hours. In a large saucepan of salted boiling water, blanch the leeks until just tender, 3 to 4 minutes. Using tongs, transfer them cut side down to a paper towel–lined baking sheet to drain. In a small bowl, whisk the mustard with the vinegar. In a large cast-iron skillet, heat 1 tablespoon of the oil over high heat until smoking. Add half of the steak and cook over high heat, turning a few times, until lightly charred on the outside and medium-rare within, 4 to 5 minutes total. Transfer to a carving board, spread with the Dijon vinegar and let rest for 10 minutes. Repeat with 1 tablespoon of the oil and the remaining steak and Dijon vinegar. Wipe out the skillet and heat the remaining 1 tablespoon of oil in it. Add the leeks cut side down and cook over high heat until lightly charred on the bottom, about 3 minutes. Transfer to a platter and drizzle with the lemon juice. Slice the steak against the grain and serve with the leeks. Suggested Pairing French Cabernet Franc. Rate it Print