Skirt steak carpaccio with raw asparagus and fava salad Recipe - Los Angeles Times
On a recent afternoon in the sun-filled kitchen at the back of Gjelina restaurant in Venice, chef Travis Lett mans an oven in which he's baking several loaves of golden-crusted bread. "I'm looking...
Ingredients
- 1 cup fava beans, shucked and peeled (from about 1 pound whole beans)
- 1 (8-ounce) piece skirt steak
- Salt
- Freshly ground black pepper
- Extra virgin olive oil
- 4 spears asparagus
- Fresh lemon juice
- Flaky sea salt, such as Maldon
- Parmigiano-Reggiano
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