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In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chef Douglas O'Donnell from Pilot House prepares chimichurri skirt steak.

Chimichurri Skirt Steak

Skirt Steak
Chili Powder
Onions
Garlic
Cilantro
Cummin
Salth & Pepper
Granulated Garlic
Granulated Onions

For topping
Red Bell Peppers
Yellow Bell Peppers

Marinade Steak for one day in a mix of ingredients from first list.
Season Grill
Place Meat on Hot Grill
Cook 1-2 minutes per side, depending on thickness.
Let steaks cook for about 2 minutes to allow juices to settle.
Cut in half, then cut into smaller strips against the grain.

Saute the bell peppers in olive oil and add a pinch of salt and pepper.
Layer the bell pepper strips on top of sliced steak, top with Chimichurri Sauce.

Porcini-Crusted Grouper

Grouper Fillets
Ground Porcini Powder
White Wine
Shallots
Lemon Juice
Salt and Pepper

Dust one side of the Grouper with the Porcini Powder
Sear Grouper on preheated grill
Slice potatoes very thin using a mandolin
Lightly poach potato slices.
Wrap Grouper with the potatoes
Place wrapped Grouper in the oven to finish cooking,
Place Fish on Sauted Spinach (optional)