Skirt steak is also known as flank steak. Skirt steak provides a flavoursome beef taste and is best marinated and cooked to no more than medium rare. Thinly sliced the Pepper and Mustard Steak is delicious served with an earthy Barley Salad.
Pepper and Mustard Steak with Barley Salad Recipe
Serves 4
Ingredients:
800g beef skirt steak
2 tbsp seeded mustard
1 tbsp horseradish cream
1 tsp coarse milled black pepper
1 tbsp chopped rosemary
1 tsp brown sugar
2 tbsp olive oil
1 tbsp balsamic vinegar
Barley Salad
⅓ cup barley
1½ tbsp cider vinegar
1 tbsp hazelnut oil
¼ cup extra virgin olive oil
2 tsp seeded mustard
2 tsp brown sugar
1 tsp finely chopped rosemary
¼ cup roughly chopped skinless hazelnuts, toasted
1 witlof, leaves halved lengthways
1 stick celery, sliced diagonally
60g radicchio leaves, sliced
1 persimmon, sliced (optional)
50g goat’s cheese, crumbled
Method:
To make salad, toast barley, stirring, in a frying pan over medium heat until golden. Cook toasted barley in a saucepan of boiling water for 30 minutes or until tender. Drain, rinse, drain again.
Combine vinegar, hazelnut oil, olive oil, mustard, sugar and rosemary in a bowl.
Season steak with salt. Combine mustard, horseradish cream, pepper, rosemary and sugar in a bowl.
Heat olive oil in a large heavy-based pan over high heat. Cook steak, 2-3 minutes per side.
Spread both sides of steak with mustard mixture. Return steak to pan; cook for 30 seconds per side. Remove from pan.
Add 1 tablespoon water and balsamic to pan. Simmer, stirring, 10 seconds. Pour over steak. Cover steak; set aside for 10 minutes.
In a large bowl combine barley, vinegar mixture, hazelnuts, witlof, celery, radicchio and persimmon. Season, toss. Sprinkle with goat’s cheese.
Slice steak thinly. Serve with pan juices and barley salad.
Smart Tip:
Skirt steak is best cooked to no more than medium rare.
