Grilled Skirt Steak & Creamy Celery Root Purée
The title says it all. Simple yet totally delicious, this dish features perfectly seasoned and grilled skirt steak, sliced and served on a bed of a silky puréed celery root. Accompanied by a medley of roasted vegetables and topped with an amazing blue cheese compound butter, pour a glass of pinot noir and enjoy a decadent night in.
Nutritional facts
Protein
50g
Carbs
35g
Calories
840kcal
Fat
59g
Ingredients
Skirt Steak, Red Bell Pepper, Smoked Paprika, Blue Cheese, Yukon Potatoes, Chicken Base, Balsamic Vinegar, Kosher Salt, Onion, Heavy Cream, Brussel Sprouts, Garlic, Parsnips, Black Pepper, Butternut Squash, Butter, Sweet Potatoes, Canola and Olive Oil Blend, Fingerling Potatoes, Celery Root
Contains celery, milk, wheat, soybeans.
Reviews
4.2
Based on 314 reviews
Ivory · 10/07/26
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About Chris Ratel
Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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