Beef Skirt Steak

With crispy sliced potatoes and feta, red mojo sauce

Butcher's Week 2021

 

 

Ingredients:

2 Skirt/Bavette steaks

2 large potatoes, peeled and very thinly sliced

75g feta

 

SAUCE:

2 large red bell peppers

4 garlic cloves

1 tbsp sweet paprika

4 tbsp of chopped fresh coriander

1 cup of extra virgin olive oil

1 red chilli

2 slices of bread, crusts removed

 

Instructions:

SAUCE:

Blend all the ingredients together to form a sauce.

 

POTATOES:

Pre-heat the oven to 180 degrees Celsius. Using a mandolin or a knife, thinly slice potatoes. In a medium bowl, combine potatoes with 2 tbsp olive oil, 1 tsp of sea salt, black pepper. Toss until well coated.

Brush a large sheet of baking paper with olive oil and overlap potato slices just slightly whilst layering on to the paper. Bake in the oven until golden brown and crisp in places, approx. 30 minutes. Remove from the oven and sprinkle with chilli flakes and crumbled feta cheese.

 

STEAK:

Remove steaks from the fridge 1 hour before cooking to reach room temperature. Season both sides of the steaks generously with salt and pepper.

Once ready to cook, add 2 tbsp of olive oil to a medium-large frying pan or skillet over a high heat. Allow the pan to reach a very high heat, once the pan begins to release smoke, place the steaks into the pan to achieve a dark sear on the steak. Slightly reduce the heat to medium-high and after 2-3 minutes of cooking, flip the steak over and finish the cooking for a further 2 minutes. If you are using a meat probe, you want the internal reading to be 55 degrees for medium/rare. Remove from the pan and allow the meat to rest for 5 – 10 minutes before slicing.