DARK ALE SKIRT STEAK WITH CHIMICHURRI

PREP + COOK TIME 40 MINUTES (+ REFRIGERATION & RESTING) SERVES 4

You’ll need to start this recipe a day ahead. 800g beef skirt steak

1 tablespoon finely chopped fresh

thyme leaves

1 tablespoon finely chopped fresh

rosemary leaves

1 tablespoon wholegrain mustard 1 tablespoon coarsely ground

black pepper

2 cloves garlic, crushed

¾ cup (180ml) beer (dark ale) 2 tablespoons olive oil

1 long baguette (french stick), cut

into 4, spilt, toasted, to serve

CHIMICHURRI

2 cups loosely packed fresh

flat-leaf parsley leaves

1 cup loosely packed fresh

coriander leaves

1 cup loosely packed fresh

mint leaves

1 teaspoon ground coriander 1 teaspoon ground cumin

¾ cup (180ml) olive oil

¼ cup chopped fresh chives 1 fresh long red chilli, seeded,

chopped finely 2 tablespoons red wine vinegar 1 Trim excess fat from steak. Place steak, herbs, mustard, pepper and garlic in a large zip-top bag; rub steak until well coated. Add beer; seal bag. Place bag on a tray. Refrigerate overnight, turning once.

2 Remove steak from marinade; pat steak dry with paper towel. Rub steak with oil; season with salt. Cook steak on a heated barbecue (or grill or grill plate) for 4 minutes each side for medium or until cooked to your liking. Remove from heat; rest, covered loosely with foil, for 10 minutes.

3 Make chimichurri.

4 Slice steak thickly across the grain; serve in bread rolls with chimichurri.

CHIMICHURRI

Process parsley, coriander leaves, mint, ground coriander and cumin until coarsely chopped. With motor operating, slowly add oil; process until smooth. Transfer to a medium bowl; stir in chives, chilli and vinegar. Season to taste.