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Tuscan marinated skirt steak with roasted potatoes

One of the most flavoursome cuts of beef, skirt steak will become a favourite in your home, especially when marinated in these Tuscan herbs.

Tuscan marinated skirt steak with roasted potatoes

Serves 4

4 garlic cloves, crushed

2 sprigs rosemary, leaves picked

1 tbsp oregano leaves, coarsely chopped

1 tbsp fennel seeds

1 lemon, zest only

1 tsp dried chilli flakes

2 tbsp olive oil

800g beef skirt steak

500g baby potatoes

2 tsp sea salt flakes

2-3 sprigs rosemary

400g trussed tomatoes

1 tbsp lemon zest

baby rocket leaves, to serve

Preheat oven to 200°C.

Place garlic, rosemary, oregano and fennel seeds into a mortar and pound gently until crushed. Add lemon zest, chilli flakes and half the oil. Place in a shallow dish. Add beef and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to marinate.

Meanwhile, place potatoes in a roasting pan. Add remaining oil, sea salt and rosemary. Toss to coat. Roast, turning, for 30 minutes or until tender. Add tomatoes to the tray and cook for a further 10 minutes. Remove from heat. Add lemon zest, toss to combine.

Heat a char grill pan on medium-high. Add marinated beef and cook for 3-5 minutes each side or until cooked to your liking. Transfer to a platter and cover with foil. Set aside for 10 minutes to rest.

Serve beef cut into slices, with potatoes and tomatoes, scattered with baby rocket leaves.

CREATIVE TIP:

For an innovative starter or snack, whip up some Yorkshire puddings and then top them with leftover beef, horseradish cream and watercress. For the full recipe, click here.

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