Remove any line of excess sinew from the steak. Remove meat from refrigerator 30 minutes before using, allowing meat to come to room temperature. Large handful flat-leaf parsley leaves, stems removed, chopped ½ cup extra virgin olive oil (I used Cape Schanck Picholine)Ģ½ tablespoon fresh lime juice, or Crittenden’s white wine vinegar ¼ teaspoon dried chilli flakes (optional)ġ½ tablespoons salted capers, rinsed well, chopped (if using capers in brine drain well) Toss in grilled winter veggies it’s here’s a meal in under 30 minutes that packs a flavour punch!Ĥ00g flat iron or skirt steak (for the big meat eaters another 100g of steak may be required)ġ small savoy cabbage, outer tough leaves removed, cut into eight wedges with stem intactġ bunch spring onions, stem cut into 8cm lengths, reserving green tops for another use The hot grilled meat is transferred directly into a briney caper and fresh parsley marinade. Add a pinch of dried chilli flakes or chopped fresh chili for extra heat. And it works particularly well with steaks suitable for high heat and quick cooking like flat iron or skirt. The idea of placing meat in the marinade after cooking sparked my attention to create a meal in one. Slice steak into thin pieces and serve with reduced marinade as sauce.Inspiration for this recipe came from an episode of ‘Nigella Express’.While steak rests, place marinade in small saucepan and boil until very thick.Cover to keep warm and let rest 10 minutes before slicing. Move steak to indirect heat spot of grill, close lid and cook additional 4 minutes. Grill steak over hottest part of grill 4 minutes per side. Press remaining 1 tablespoon peppercorns into both sides of steak.Take steak out of marinade, letting as much of marinade drain back into bag as possible.If using charcoal grill, get charcoal started or heat grill to high. 30 minutes before you are ready to grill, take steak out of refrigerator and let rest on counter.Pour marinade over steak, squeeze air out, seal and place in refrigerator for at least 2 hours, up to 6 hours. Place steak into zip-close plastic bag. Mix marinade: blend Worcestershire sauce, maple syrup, tomato paste, 1 tablespoon crushed peppercorns, garlic, olive oil and mustard.
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