Beef

Seared skirt steak, mojo verde and shaved horseradish

Name: Seared skirt steak, mojo verde and shaved horseradish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 750g beef skirt steak, trimmed; 1/4 cup (60ml) olive oil; 1 Asian (red) eschalot, thinly sliced; 1 garlic clove, crushed; Finely grated fresh horseradish (from good grocers), to serve; 2 tsp cumin seeds, toasted; 2 bunches coriander, leaves picked, plus roots from 1 bunch, cleaned; 1 cup loosely packed baby spinach; 2 garlic cloves, chopped; Juice of 1/2 a lemon

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15m

Seared skirt steak, mojo verde and shaved horseradish

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by delicious. team

delicious. team

Nov 01, 2017

“Skirt is a full-flavoured cut of beef that needs to be well rested after cooking,” advises Matt. “Marinating the night before will also help in tenderising. Be sure to cook the meat very quickly on a high heat,” says Matt. Recipe by chef Matt McConnell.

750g beef skirt steak, trimmed
1/4 cup (60ml) olive oil
1 Asian (red) eschalot, thinly sliced
1 garlic clove, crushed
Finely grated fresh horseradish (from good grocers), to serve

Mojo verde

2 tsp cumin seeds, toasted
2 bunches coriander, leaves picked, plus roots from 1 bunch, cleaned
1 cup loosely packed baby spinach
2 garlic cloves, chopped
Juice of 1/2 a lemon
1/4 cup (60ml) olive oil

Method

1.

Combine beef, oil, eschalot and garlic in a bowl. Cover and chill for 4 hours or overnight. Stand at room temperature for 1 hour before cooking.
2.

For the mojo verde, using a mortar and pestle, lightly crush cumin seeds. Transfer to a food processor with remaining mojo verde ingredients and whiz until smooth. Cover and chill until needed.
3.

Heat a chargrill pan or barbecue to high heat. Grill seasoned beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Thinly slice against the grain and transfer to a serving platter.
4.

Top beef with mojo verde and sprinkle with horseradish to serve.