Skirt Steak Platter

I loved this platter! And it combines a little bit of summer in every corner of it, a juicy sweet plum, a grilled steak, fresh basil made into pesto, relaxed creamy cheese and a perfectly ripe avocado. Enjoy with a nice glass of wine, while the sunset is going down.

• 12 oz. skirt steak, cut into 2 pieces
• 1 ripe avocado room temperature and halved
• 1 ripe black plum, halved and pitted
• 2 slivers of St. Andre cheese, room temperature
• 2 oz. basil, (about 1 cup tightly packed)
• 1/2 cup olive oil
• 1/3 cup raw walnuts
• 1/4 cup walnut oil
• fresh ground pepper
• Maldon sea salt flakes
• a little drizzle of olive oil for steaks
• 1 tablespoon white balsamic pear infused vinegar
• juice of quarter of a lime
• 1 tablespoon finely chopped parsley

Make your basil (almost pesto) chimichurri sauce. Combine the basil, olive oil, walnuts, walnut oil, salt and pepper with a hand blender. This makes 1 cup of pesto. Adjust your seasonings to taste. Reserve half a cup for another use. This is great for a quick dinner when tossed with pasta, just add some good Parmesan cheese. And if your pasta needs to be moistened a little more, add some pasta water. With the remaining pesto add the vinegar, lime juice and the parsley, combine well. Heat up your grill to about 500 degrees. Throw your steaks and plum halves on the grill. Cook your steaks how you like. I cooked mine for about 5 minutes each side and you really have to watch the plums, they grill quickly and get very soft. Maybe about 3 minutes for the first side. You will see the skin start to curl up at the ends and that's when I flipped it onto it's skin for a minute or so. They are really delicate especially if you got a good juicy one. Pull the plums off and let them rest. Remove the steaks from the grill and let them rest for about 5 minutes. Begin arranging your platter. Slice the steak diagonally and fan out, arrange the sliced avocado, cheese and plum on your platter. Scoop some of the pesto chimichurri sauce onto the platter. Sprinkle some salt onto the steak and the avocado. This recipe makes 2 servings, so double and triple as needed. Enjoy!