Duroc Pork Skirt Steak

Just in time for your holiday dinners.

Marinade

• 2 cup pure olive oil
  
• 1/2 cup sherry vinegar
  
• 1 Tbsp smoked paprika
  
• 1 clove garlic
  
• 1/4 cup minced Mixed herbs( sage, rosemary, thyme, parsley)
  

Whisk all of the ingredients together in a mixing bowl. Place the portioned skirt steaks in a container large enough for the steaks and marinade to fit into. Cover and marinate for 8 hours. To cook place a heavy bottomed skillet in medium high heat. Drain the marinade off of the steaks and season with kosher salt and pepper. Place about 3-4 tablespoons of cooking oil into the skillet. When the oil just begins to smoke add the steaks 2 at a time and sear for 1-2 minutes per side until they are seared and cooked medium. Thinker steaks will need to cook for longer per side.

Bacon Confit Potatoes

• 2 qt fingerling potatoes
  
• Salt, pepper
  
• 4 thyme sprigs, 2 sprigs rosemary
  
• 2 qt rendered bacon fat
  

Season the potatoes with salt and pepper. Place them into a hotel pan deep enough so they can be completely submerged in bacon fat. Cook in a 275 degree oven for 1 hour or until just tender. Serve either whole or cut in half with a little additional salt for flavor.

Chef Josh Feathers