Recipes

I am purchasing skirt steak a lot these days as the price of the premium cuts continues to climb. I have always had a soft spot for this underrated and little used steak since I happened upon it while working in a small bistro in Montreal many years ago. As skirt steak is a little tougher than the more popular cuts , we always scored the steaks on both sides using a sharp knife in a crisscross pattern before marinating for a couple of days or more. This has positive benefits in rendering the steak a little more tender, however it still has a good bite to it which I personally like, and what is lost in tenderness is certainly made up for in flavour. I played around with a few spices and yoghurt etc and came up with this Indian-style take on this out of favour but wonderful steak.

Step 1

Marinated Skirt Steak

Firstly, take a meat tenderizer and with the nobbly end lightly bash both sides of the steaks. Take a sharp knife and lightly score the skirt steak on both sides in a crisscross pattern. Now, cut the skirt steak into 6 similar sized portions. For the marinade, add all the rest of the ingredients into a bowl and whisk to combine. Pour the marinade over the steaks and gently work in with clean hands. Cover with cling wrap and place in the fridge for at least 24 hours. Two days is even better .

Step 2

Cauliflower Baji

Bring a pot of salted water to the boil. Add the cauliflower florets and cook for 3 minutes. Remove from the heat , strain and cool. Once cold rough chop into smallish pieces.

For the onion, heat up a skillet and add a little cooking oil along with the chopped onion. Cook over medium low heat , stirring occasionally for 6 to 8 minutes until just softened. Remove and cool.

Take a bowl and add the chickpea flour, followed by all the dried spices. Mix with the whisk to combine. Now add the cup of cold water along with the tomato paste, fresh chilli and lemon juice. Mix until combined.

Lastly add the cooked and rough chopped cauliflower along with the onion and fresh coriander. Mix thoroughly, then refrigerate until required.

Step 3

Roasted Eggplant Sambal

Pre heat the oven to 200 degrees celcius.

Take the eggplant and cut in half lengthwise. Place in a roasting dish skin side down. Brush the flesh with the oil then sprinkle the turmeric and the ground cumin over the halves. Place in the oven and cook for 30 minutes or so until the eggplant are golden brown and very soft.

Remove from the oven and let completely cool.

Once cold, take a spoon and remove the soft flesh from the skin. Rough chop and place in a bowl. Now add the fresh chili, red onion, yoghurt, lime juice and coriander leaves.

Stir to combine, taste and season accordingly with sea salt and fresh black pepper. Refrigerate until required.

Step 4

Fresh Tomato and Coriander Salad. (Make just prior to serving)

Place the chopped tomato along with the red onion, lime juice, and coriander in a bowl . Season with salt and pepper and gently stir together.

Step 5

Cooking and Serving

Prepare you char grill in the usual manner with a great base of white and red hot embers.

For the Cauliflower baji, heat up a suitable sized skillet to medium heat. Add the canola oil. Once hot, spoon in the Baji mix to your desired size and cook for a couple of minutes either side until golden. Remove and keep warm on absorbant paper while you continue with the rest of the mix.

Once the grill is ready , remove the steak from the fridge and scrape off any excess marinate. Season liberally with salt and pepper and oil lightly before placing on the grill. Cook for three to four minutes on each side to about medium doneness.

To serve, place a steak on each plate , add a few cauliflower baji and a dollop of the eggplant sambal. Finnish with a spoonful of the tomato coriander salad on the side of each plate. Alternatively serve it all up family style on a few suitable platters.

Photograpy by Kieran Scott