UK BBQ Mag Spring 2016 - Page 45

Skirt is one of my favorite beef cuts to grill, with a lot of flavour.

Start the fire, if possible, using wood (you can use charcoal, but wood is always my first call). Let it burn until you have beautiful embers, without flames. Put the grill 15 cm over the embers and check the temperature. My suggestion is put your hand, face down, over the grill . If you can handle it for 5 seconds the temperature is perfect. If you can handle less, its too hot. If you can handle more than 7 seconds, it is too cold.

My favorite skirt steaks are the thickest ones, 3 or 4 cm thick. Start seasoning the meat with salt (Maldon is my favorite) and some black pepper. Let rest for 5 minutes. Remember to use meat always close to room temperature, never straight from the fridge.

If the meat comes with a piece of fat, you can heat the fat until it melts and brush the steak with it. If you dont have this fat, brush the meat with a little bit of olive oil before going to the grill.

Sear the meat on a grill 15 cm over the embers, 3 or 4 minutes each side. Raise the grill to 40 cm over the embers and cook the steak gently , turning 2 or 3 times. My suggestion for this cut is medium rare or medium , if you are using a thermometer , 56C internal temperature will be perfect for medium rare and 60/61C for medium.

If you cant raise your grill, after searing the steak, cook it on the side of the grill, without embers under , using indirect fire.

Let it rest , on a cutting board, steaks covered with aluminium foil for 4 or 5 minutes before slicing against the grain.

Punched Potatoes

2 kgs of potatoes

3 tablespoon of olive oil

2 tablespoon of unsalted butter

1 garlic head

1 tablespoon of chopped fresh Rosemary (optional)

salt and pepper as needed

Boil the potatoes, skin on (water with some salt) until tender, al dente. Remove from the water and let them cool down , not completely cool. Gently “punch“ the potatoes, making them flat and ripping the skin. You can also press the potato, the main idea is to make them flat, and rip the skin a little.

Brush a baking pan (cast iron if possible) with the butter and half of the olive oil. Spread over chopped fresh Rosemary and some salt and pepper. Put the punched potatoes on top. Drop over the potatoes the rest of the olive oil, more salt, pepper and rosemary.

Roast in the oven at 240C for 45/50 minutes, turning the potatoes after 20/25minutes or when the skin becomes crispy and golden. Dont let them burn...

Creamy dijon and tarragon sauce

1½ tablespoons unsalted butter

¼ cup chopped shallots ( or 1/3 cup of chopped onions)

1 teaspoon dried tarragon

½ cup of beef broth

1/3 cup dry vermouth or white wine

1½ tablespoons of chopped fresh tarragon

3 tablespoons of dijon mustard

1½ cup of heavy cream

2 teaspoon cornstarch

salt if needed

This is a great sauce, you can make before grilling the steak and warm before serving.

Melt the butter in a pan, medium heat , put the onions and dried tarragon and cook until soft and lightly golden. Add the beef broth , reduce the heat to medium-low , cover the pan, and cook it for 3 or 4 minutes.

Pass it through the sieve , saving the liquid and discarding the solids. You should have close to 1/3 cup of liquid after that.

Return this liquid to the pan and adding the dijon mustard, mixed with the cornstarch, and dry vermouth or White wine. Cook it, medium heat, uncovered, for 3 more minutes . Finally add the heavy cream and cook until the sauce became thicker , not too creamy. Turn off the heat, add the fresh tarragon and salt if needed.

Serve this sauce hot with the skirt steak and punched potatoes.



Skirt Steak , Creamy Dijon and Tarragon Sauce, Punched Potatoes