skirt steak – bFeedme

Braised skirt steak is a hearty dish you can prepare when you want to prepare something special. Slice the steak thinly to reduce the cooking time if desired. If you are not a fan of polenta, you may replace it with mashed potatoes instead.

Serves 4

Ingredients:

2 tablespoons olive oil

3 large onions, peeled, thinly sliced

1/2 cup plain flour

1kg skirt steak, cut into 4 pieces

500ml beef consommé

1 tablespoon Worcestershire sauce

Salt and ground black pepper to taste

Steamed carrots for serving

Creamy polenta for serving

Preheat the oven at 180C and lightly grease a medium sized casserole dish. Next, heat a tablespoon of oil in a large non-stick frying pan over medium heat. Stir-fry the onions for 4-5 minutes or until browned. Transfer it to the greased casserole dish.

Place the flour, salt and pepper in a shallow dish. Mix well and reserve one tablespoon. Dredge the steak in the seasoned flour.

Heat the remaining oil in the non-stick frying pan over medium heat. Fry the steak in batches for two to three minutes per side or until browned. Transfer the cooked steak to the casserole dish with onions.

Prepare the sauce by putting the reserved flour in the same pan. Stir it for a minute before gradually pouring in the beef consommé. Stir constantly until smooth. Add the Worcestershire sauce and season it with salt and pepper.

Pour the sauce over the steak and onions. Cover the casserole dish and bake it for two hours or until tender. Serve with creamy polenta and steamed carrots.

Photo Courtesy Of: FotoosVanRobin

Chimichurri is a green sauce used to marinate grilled meat like beef, pork or chicken. The herbs infuse a mixture of flavours into the meat, making it tastier. You can even use it as a dipping sauce for the meat and bread. For a spicier dish you can substitute the paprika with fresh red pepper or red pepper flakes.

Ingredients:

1 cup extra-virgin olive oil

2/3 cup sherry wine vinegar

2 tablespoons lemon juice

1 cup chopped flat-leaf parsley

4 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh oregano leaves

3 tablespoons minced garlic

2 tablespoons minced shallots

3/4 teaspoon fresh cracked black pepper

2 1/2 teaspoons kosher salt

1/4 teaspoon Spanish paprika

1 (1 3/4 to 2-pound) skirt steak

To prepare the chimichurri sauce, combine half a cup of olive oil, vinegar, lemon juice, parsley, basil, oregano, garlic, shallots, paprika, salt and pepper in a food processor. Process the mixture for 1 minute and season with salt and pepper. Divide into 2 parts. Set aside. The sauce may be stored in a covered container in the refrigerator for up to 1 week.

Spread chimichurri sauce on both sides of the steak. Place in a ziplock and marinate for 2 hours up to overnight.

After marinating, brush off the excess sauce from the steak. Grill for 6-8 minutes on each side. Once cooked, place it on a cutting board and let it rest for 3 minutes before slicing. Slice into strips.

Serve with bread and the rest of chimichurri sauce.

Photo Courtesy Of: Special*Dark

Braised Skirt Steak with Creamy Polenta

Steak with Chimichurri Sauce