Skirt steak with green sauce

Name: Skirt steak with green sauce
Yield: 4
Ingredients: 800g beef skirt steak (or beef rump steak); French fries and micro parsley to serve (optional); 20g ginger; 40.00 ml each soy sauce extra virgin olive oil; 1 red onion, chopped; 20.00 ml Dijon mustard; 20.00 ml apple cider vinegar; 250.00 ml each mint leaves

Rate now

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Oct 24, 2016

This skirt steak with green sauce makes for an excellent midweek meal that's packed full of iron. Keep in mind the leftovers will also make a great steak sandwich for lunch the next day.

800g beef skirt steak (or beef rump steak)
French fries and micro parsley to serve (optional)

Green sauce

4cm piece fresh ginger (20g), grated
2 tbs each soy sauce and extra virgin olive oil
1 red onion, chopped
1 tbs Dijon mustard
1 tbs apple cider vinegar
1 cup each mint leaves, sage leaves and kale leaves

Method

1.

For the green sauce, place all the ingredients in a small food processor, season and whiz until it forms a paste. Brush 2 tbs over the steak and set the remainder aside.
2.

Preheat barbecue over high heat. Add the steak and cook for 3-4 minutes a side until charred and cooked to medium rare. Set aside for 5 minutes to rest, lightly covered in foil.
3.

Slice steak and serve with remaining green sauce, micro parsley and fries.