Skirt of beef recipe
This recipe uses an inexpensive cut of meat that you can get from your local butchers. Skirt of beef is full of flavour and has a very unique texture that lends itself to being flash fried and simply served with a rich puree of potato and parsnip, topped with a zesty dressing.
Ingredients
- 4 100g skirt steaks
- 1 Pinch of salt and pepper
- 1 Splash of Rape seed oil to dress meat
- 300 g Parsnips
- 300 g Maris piper potatoes
- 50 g Butter
- 1 Splash of cream
- 1 Clove of garlic
- 1 Handful rough chopped parsley
- 1 tbsp Heaped of small capers
- 1 Lemon, juice & zest
- 1 cup Rape seed oil
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Peel & boil parsnips and potatoes until soft and ready to mash. Make a smooth puree with cream, butter & season to taste.
- While the potatoes are cooking make the dressing. Place all the ingredients in an empty jam jar, replace the lid and shake vigorously. Check for seasoning.
- Dress the meat with rape seed oil, salt & pepper. Use a red hot skillet or frying pan, cook steaks each side for 1 - 2 mins.
- Place a mound of potato & parsnip puree on plates. Add sliced steaks, resting on top of puree, then spoon over dressing. Serve immediately and enjoy the melt in the mouth steak!
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Suffolk Food and Drink Awards 2010