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.
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.
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.