DARK ALE SKIRT STEAK WITH CHIMICHURRI

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

The Australian Women’s Weekly Food Magazine - - Celebrate Father’s Day -

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.

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