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.
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.
