Ingredients:
- 1 skirt steak
- Espelete 1 teaspoons
- 3 cloves of garlic
- Sugar 1 teaspoon
- Fresh oregano 1 tablespoon
- Fresh dill 2 tablespoons
- Fresh mint 1 tablespoon
- Fresh parsley 2 tablespoons
- 1 lemon
- Chorizo 100 g
- Shallots 2 tablespoons
- Cannellini beans 1 tin
- Chicken stock 3 tablespoons
- Rainbow chard 2 leaves
- Butter 50 g
- Olive oil
- Rock salt
- Pepper
Cooking Instructions:
- Take a skirt steak about 30 cm long and pour some olive oil on top. Season it with salt and pepper. Next, sprinkle some espelete (mildly hot pepper from France). Take a sharp knife and cut slits along the stake to help tenderize it. Roll the steak over and do the same with another side.
- It takes 4 minutes to cook this steak, 2 minutes on each side.
- Get your grill nice and warm. Place the steak on the grill, make sure that you hear searing sound. When cooked, lay your skirt steak to rest.
- Move on to chimichurri. Place 2 cloves of garlic and a pinch of rock salt into pestle and mortar. Then, add a touch of sugar. Next, add 1 tablespoon of fresh chopped oregano, 2 tablespoons of chopped fresh dill, 1 tablespoon of fresh mint and 2 tablespoons of parsley. Finally, add some salt and 1 teaspoon of lemon zest, along with lemon juice. Add some olive oil and make a puree.
- Spread chumichurri thinly onto the steak.
- Garnish for this skirt steak needs to be robust. Dice 100 g of chorizo and place it into a hot pan. Make sure that fat is melting. Add 2 tablespoons of chopped shallots and 1 chopped clove of garlic. Then, add 1 tin of cannellini beans. Give that a good stir. Then, add 3 tablespoons of chicken stock and 2 leaves of sliced rainbow chard. Cook until chicken stock is reduced. Finally add 50 g of cubed butter.
- Slice your skirt steak really carefully and place it round the beans. Add some more chimichurri on top.
See: Other Beef Recipes by Gordon Ramsay
