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Skirt steak with green sauce, malted onions and fried garlic

Name: Skirt steak with green sauce and onions recipe
Yield: 4
Ingredients: Vegetable oil, to deep-fry; 10 garlic cloves, very thinly sliced; 1kg piece skirt or flank steak, trimmed, at room temperature; 1 bunch flat-leaf parsley; 4 long green shallots, green part only (see notes); 1/2 bunch basil, leaves picked; Finely grated zest of 1 lemon; 100ml grapeseed oil; 2 ice cubes; 6 spring onions; 330ml bottle pale ale; 30.00 ml dark brown sugar; 2 bay leaves; 1 sprig of rosemary, plus extra, to serve; 1 tsp thyme leaves

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Skirt steak with green sauce, malted onions and fried garlic — Ben Dearnley

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by Tom Tilbury

CHEF

Oct 02, 2024

Sometimes you just can't beat a steak, and chef Tom Tilbury sure knows how to make the perfect one. In this quick recipe, the chef uses tender skirt steak cut into juicy slices, paired with a fresh green sauce and rich malted onions for a touch of indulgence. Safe to say, this delicious recipe just changed steak night forever.

This recipe is by Tom Tilbury

Vegetable oil, to deep-fry
10 garlic cloves, very thinly sliced
1kg piece skirt or flank steak, trimmed, at room temperature

Green sauce

1 bunch flat-leaf parsley
4 long green shallots, green part only (see notes)
1/2 bunch basil, leaves picked
Finely grated zest of 1 lemon
100ml grapeseed oil
2 ice cubes

Malted onions

6 spring onions
330ml bottle pale ale
1 1/2 tbs dark brown sugar
2 bay leaves
1 sprig of rosemary, plus extra, to serve
1 tsp thyme leaves

Method

1.

To make green sauce, blanch parsley and shallots in a saucepan of boiling water for 30 seconds, or until wilted. Drain and refresh in iced water. Squeeze out excess water. Place in a food processor with basil, zest and grapeseed oil and whiz, adding ice cubes one at a time, until smooth and combined. Season and set aside.
2.

For the malted onions, halve each onion from top to bottom (including the stem) and arrange, cut-side down, in a single layer, in a cold heavy-based non-stick frypan. Cook over medium heat for 10 minutes, or until onions start to caramelise. Add remaining ingredients, stir and season. Cover with a large sheet of baking paper and cook over medium heat for 15 minutes, or until onions soften and sauce reduces to a glaze. Discard rosemary and bay leaves.
3.

Meanwhile, heat 2cm vegetable oil with the garlic in a small saucepan over medium heat. Cook garlic, stirring frequently, until crisp and golden. Using a slotted spoon, transfer garlic to a plate lined with paper towel. Set oil and garlic aside to cool.
4.

Brush steak with a little cooled garlic oil and season all over. Preheat a lightly greased barbecue or chargrill plate on high. Cook steak, turning frequently, for 8-10 minutes for medium-rare. Rest in a warm spot for 5 minutes before slicing.
5.

To serve, spread a serving plate with green sauce. Thickly slice steak and arrange over sauce. Top with malted onions, extra rosemary and fried garlic.

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Recipe Notes

Keep white part of shallot with the roots and place in a glass with a little water in a sunny spot inside. When the roots have developed a little, transfer to your garden.