Skirt steak is not the most glamorous of cuts of meat, but it is pretty darn tasty. Plus, for the neat freaks amongst you, it has a beautiful grain, with lots of long, straight lines of tissue running down the length of it. Nom. Skirt steak needs a little care and attention, but has great flavour. This recipe serves 2.
200g skirt steak
1 cup yoghurt
1 teaspoon coriander seeds
1 teaspoon Dukkah
salt and pepper
1 clove garlic
1 handful fresh coriander
Lay your skirt steak flat on a chopping board, then use a very sharp knife to slice it horizontally. I usually cut it into three very thin, flat pieces.
In a mortar and pestle, smash up the coriander seeds and garlic. Mix with the yoghurt, Dukkah and salt and pepper. Finely chop the fresh coriander, and throw that in as well. Give everything a good stir.
Put your yoghurt mixture into a container, and add the skirt steak. Stir everything, so the steak is completely covered in the marinade, and leave for at least an hour - longer, if you have the time.
Cook the steak for 2-3 minutes on each side in a very hot frying pan until it starts to colour, then take it out the pan and wrap in tinfoil. Leave to rest for 5 minutes or so. Slice the steak across the grain, and eat.
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