Skirt Steak with Green Herb Sauce

Skirt Steak with Green herb sauceFat-phobes love this cut of steak as no trimming is required. Don’t skip the marinating stage, though — that’s what keeps the meat juicy and tender.

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  • a whole skirt steak
  • 8 sprigs rosemary
  • 8 cloves garlic, unpeeled and smashed
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil or Irish rapeseed oil
  • flaky sea salt

for the herb sauce:

  • 2 cloves garlic, peeled and crushed
  • 75 ml white wine vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 4 (in total) large handfuls of mint, coriander and flat-leaf parsley leaves
  • 250 ml extra virgin olive or Irish rapeseed oil
  • 1 whole red chilli, deseeded and chopped finely
Serves 4-6


To Cook

Put the steak in a bowl with the rosemary, garlic, plenty of freshly ground black pepper and the oil. Cover with clingfilm and leave to marinate for at least a couple of hours, preferably overnight, turning a couple of times if possible. Take the steak out of the fridge about an hour before you are ready to cook. To make the herb sauce, blend together the garlic, vinegar, cumin and salt in a food processor. Add the herbs and blend to a purée. With the motor running, gradually add the oil until you have a loose sauce. Stir in the chopped chilli. You can make this ahead of time — just stir before serving. Cut the steak into two large pieces. Heat a large, ridged, cast iron pan — or two if you have them – on a high heat until you can barely hold your hand over it. Remove the steak from the marinade and season well with sea salt flakes. Cook for 2–3 minutes each side, without moving the meat, depending on how you like your steak cooked. Two and a half minutes is bang on for medium rare, so adjust accordingly, but any longer than 3 minutes will result in tough steak. Remove from the pan and leave to rest for 5–10 minutes, covered with foil. Repeat with the second piece of meat (if you are only using one ridged pan). Slice the meat across the grain and serve on a board, dressed with any juices that have run out during resting and a little of the sauce, with the rest of the sauce on the side. This is very good with the red slaw and sweet potato wedges.

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