Recently, I had the opportunity to spend some time with the Grammy-nominated, Farayi Malek, whose inspiration led me to create a delicious skirt steak with blistered tomatoes and a perfectly salt-skinned baked potato. Check out the recipe below.

Farayi Malek began her musical journey in Caldwell, Idaho at the young age of 4 with fiddle lessons, followed by piano lessons at 5 years old. Her education includes time spent at a Performing Arts High School and furthering her studies at Berklee College of Music, where she immersed herself in jazz. Her unique sound is a blend of Americana and jazz, deeply influenced by blues. Among her musical inspirations, she counts legends like Stevie Wonder, Bob Dylan, Dolly Parton, Alison Krauss, and Loretta Lynn.

 

 

The debut EP from Farayi Malek is slated for release this Summer of 2024. The forthcoming EP draws from her own life experiences and emotions; incorporating elements of folk and Jazz, inspired by Farayi’s jazz education, as well as gospel influences from church and narratives rooted in African-American culture. It deeply reflects Farayi’s identity and heritage.

I appreciate Farayi’s perspective on music as a medium to connect with our collective human essence. She draws inspiration from influential figures like civil rights leader John Lewis, who believed that the civil rights movement without music is akin to a bird without wings. Farayi’s work truly emphasizes our interconnectedness.

Music is a way that we connect to our shared humanity.

 

 

Beyond her love for making music as a jazz and contemporary vocalist and composer, Farayi Malek is also deeply committed to education. She is a dedicated music educator holding faculty positions at both Berklee College of Music and New England Conservatory of Music.

So what does the future hold for Farayi Malek? She aims to continue in her teaching career while aspiring to release more albums, secure additional Grammy nominations, and perhaps clinch a Grammy victory. She’s also looking forward to touring, continuing her songwriting and collaborations with other musicians, and possibly advancing to a directorial position within a music program, all while maintaining her professorship at Berklee College of Music. I’m eager for the release of Farayi’s forthcoming EP and to hear more of the incredible music she creates. For all things Farayi Malek, check out the Linktree below.

 

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Farayi, hailing from Idaho, was raised where potatoes were a dietary staple, often finding an abundance of them stored in her family’s garage on her visits home. Her upbringing in rural Idaho was a foodie’s dream with plenty of fresh, local produce, chicken and duck eggs, herbs from the garden, and peaches from their trees. Local dairy farmers offered fresh dairy products, and there was always access to fresh beef, ensuring a farm-to-table experience both growing up and during her return visits home. During our conversation, she shared her feeling that there’s a significant detachment from the origins of our food – a stark contrast to the hunting culture of Idaho where she grew up with a profound respect for animals.

Just as music ties us to our collective humanity, Farayi believes food connects us to the earth through the processes by which it is sourced and the farms it comes from. An avid foodie, she truly values good food and the intricate connections that bring it to our table.

Farayi Malek has a taste for exquisite steaks, like 90-day-aged ribeye or New York strip. She enjoys salted kettle chips but steers clear of the pineapple fruit. Although her preference is more savory than sweet when it comes to food. For dessert, she loves tres leches cake, a fondness influenced by her Mexican-American and indigenous-American heritage from her mother. This inspiration led me to contemplate Farayi’s favorite dish: a skirt steak paired with blistered tomatoes and a perfectly salted-skin Idaho baked potato.

I went on a deep dive to learn all things skirt steak and methods of cooking. To my surprise, I learned that skirt steak is a favorite among chefs for its tenderness. I made sure to stop by Bare Bones Butcher in Nashville to get the perfect skirt steak for this recipe. As a nod to this exceptional cut of steak favored by Farayi, I complemented it with a fresh chimichurri sauce, vine-ripened blistered tomatoes, and a perfect Idaho baked potato with salted skin. This dish was one of my favorites to cook. It’s simple yet filled with vibrant, fresh flavors. The perfect tribute to Farayi Malek and her connectivity between humanity, intellect, music, and food. Check out the recipe below!

 

 

Skirt Steak with Chimichurri, Blistered Tomatoes & Salted Idaho Baked Potato

Ingredients for Skirt Steak

  • 1 pound high-quality skirt steak
  • Salt
  • Fresh ground black pepper
  • EVOO (Extra Virgin Olive Oil)
  • ¼ cup balsamic vinegar
  • ¼ cup Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 teaspoons fresh garlic, minced

Ingredients for Chimichurri Sauce

  • 1 cup fresh parsley, coarsely chopped
  • 1/2 cup fresh cilantro, coarsely chopped
  • 3 cloves garlic
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 1/4 cup EVOO
  • 1 teaspoon red pepper flakes

Ingredients for Blistered Tomatoes

  • 1 package of cherry tomatoes on the vine
  • 1 tablespoon EVOO
  • salt and pepper to taste

Ingredients for Salted Idaho Baked Potato

  • 2 large Idaho baking potatoes
  • 1 tablespoon EVOO
  • Maldon sea salt flakes

 

 

Directions

  1. Season the skirt steak with salt, pepper, olive oil, balsamic vinegar, Worcestershire sauce, rosemary, and minced garlic. Marinade for about 1 to 2 hours but no more than 3 hours. The vinegar will compromise the texture of the steak if marinated for too long. 
  2. Preheat oven to 425° F. Line a baking sheet with parchment paper.
  3. Scrub potatoes and pat them dry. Place on the prepared baking sheet. Prick potatoes a few times with a fork.
  4. Rub olive oil over the potatoes. Sprinkle all sides generously with flaky salt.
  5. Bake for 70 minutes or until tender when pricked with a fork.
  6. As the potatoes, time to work on the skirt steak. Take out your steak and get it to room temperature for about 30 minutes. The steak MUST be at room temperature to properly cook.
  7. Get the grill pan hot at medium-high heat. The pan must sear when you put the steak on it otherwise it is not hot enough. Grill the steak for about 1 to 2 minutes on each side.
  8. In the meantime, make the chimichurri sauce by grinding down the whole garlic cloves with a pestle and mortar and adding the salt to help break it down more. Then add the garlic mixture to a small mixing bowl with the parsley and cilantro, red wine vinegar, olive oil, black pepper, and red pepper flakes. Combine until mixed well. (Please note, this chimichurri sauce is more coarse and if you prefer a smoother texture simply put all the ingredients in a blender and blend until smooth or texture you like.)
  9. Once the steak is cooked, remove it from the heat and let it rest. Top the steak with some of the chimichurri sauce while it rests.
  10. While the steak is resting, work on your blistered tomatoes. Heat the oven to 425°F.
  11. Add the cherry tomatoes to a sheet tray. Drizzle the olive oil, salt, and pepper over top. Roast in the oven for 15 minutes. (oven times may vary and you may need 20 -25 minutes)
  12. Slice the rested steak against the grain into thin strips.
  13. Serve the steak with more chimichurri sauce on top if you prefer.
  14. To serve the baked potatoes, cut lengthwise through the top and then press gently on the two ends of the potato. Serve potatoes with butter and other toppings you prefer along with your steak and tomatoes. Enjoy!