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Chef Nicholas (Niko) Anagnostou’s
Fourth of July Recipes

Citrus Marinated Skirt Steak / Potato Salad / Chimichurri
(Serves 4)

For the Skirt Steak:    
            1 ½ - 2 pounds                                                    Skirt Steak, trimmed of fat
            ½ Gallon                                                             Water
            ¼ Cup                                                                 Salt
            ½ Pound                                                             Brown Sugar, light or dark
            ¼ Cup                                                                 Fresh Ginger, crushed
            1 Tablespoon                                                     Coriander Seeds, crushed
            1 Tablespoon                                                     Black Peppercorns 
            1 each                                                                Orange, Lime, Grapefruit, Lemon 
            5 Sprigs                                                              Fresh Thyme
            1 Cup                                                                 Bourbon


  • Combine the water and bourbon together in a sauce pan.
  • Cook on medium heat until small bubbles occur (right before boiling).
  • Take off the heat and add the salt, sugar, ginger, coriander, thyme, peppercorns and let cool.
  • While cooling liquid, cut the citrus in half and juice. Get as much juice out as possible and keep the rinds as well. Once liquid is cool, add the citrus juice and rinds to the liquid.
  • Marinate skirt steak in brine for 20-30 minutes depending on the thickness of the steaks.
  • Take out of brine and let dry for 1 hour at room temperature before you cook.
  • On a pre-heated grill, grill the steaks to your desired temperature. For a nice medium, 4-5 minutes on each side (depending on the thickness).

For the Potato Salad:
            2 Pounds                                                             Red bliss potatoes, skins cleaned well 
            3 Ears                                                                  Corn, kernels removed
            6 Strips                                                                Bacon, diced
            1 Medium                                                            Vidalia onion, small chopped
            1 Bunch                                                               Scallions, sliced
            ¼ Cup                                                                  Red Wine Vinegar 
             2 Tablespoons                                                    Dijon Mustard (Grey Poupon) 
             1 Cup                                                                  Mayonnaise
             1 Cup                                                                  English Peas, Blanched
             To Taste                                                             Kosher Salt

  • Quarter your potato, place into a large pot and cover with cool water.
  • Add 2 tablespoons of salt to the water and cook on high.
  • When water begins to boil, check if the potatoes are done by inserting a skewer into the potato wedge.
  • When potatoes are done, drain water and cool at room temperature.
  • On med low heat, render the chopped bacon, just until crispy.
  • Add the onions and corn, cook 5-7 minutes.
  • Pour in the vinegar to deglaze the pan and scrap the bottom of the pan to get the “Lil’ Crusties” flavoring your dressing.
  • Remove pan from heat, add the mustard, peas, scallions and stir.
  • When dressing cools, add mayo, stir and season with salt and fresh black pepper.
  • Combine potatoes with dressing, taste and season more if needed.

For the Chimichurri:
            1 Bunch                                                                 Parsley, leaves only
            1 Bunch                                                                 Cilantro, leaves and stems
            1 Tablespoon                                                        Chopped Garlic
             2 Teaspoons                                                         Salt
             ½ Cup                                                                   Olive Oil
             1 Teaspoon                                                          Chili Paste (Sirachi)
             ½ Teaspoon                                                          Dried Greek Oregano
             1                                                                           Lime, zest and juice
             1 Tablespoon                                                       Red Wine Vinegar

  • Combine all ingredients except vinegar and lime juice into a blender.
  • Blend on high for 2-3 minutes. Scrape the sides down every 30 seconds or so.
  • When sauce is nice and smooth add your vinegar and lime juice to taste.

***You may not need all the “acid” from the juice and vinegar. It depends on your palate.

To finish:
  • Spread a spoon full of chimichurri on the bottom of the plates.
  • Divide the potato salad between the four plates, crossing over the chimichurri.
  • Slice the steak against the grain (meaning go opposite the lines of the steak).
  • Place on potato salad, drizzle more chimichurri over steak and serve.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” 

                                                                                                                                                 -Julia Chid-