Beef

Smoked paprika skirt steak with broccolini and asparagus

Name: Smoked paprika skirt steak with broccolini and asparagus recipe
Yield: 6
Ingredients: 1kg beef skirt steak; 80ml olive oil; 20.00 ml smoked paprika; 500g broccolini, separated into florets; 1 bunch asparagus; 40g almond; Lemon wedges, to serve; 120g pea; 150g mayonnaise; 60ml buttermilk; 1 garlic clove; Juice of 1 small lemon; 62.50 ml parsley, leaves picked; 62.50 ml dill, leaves picked

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P68 Smoked paprika skirt steak with broccolini and asparagus

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by Helena Moursellas

Dec 06, 2022

“Meat and salad can be so much more than just your standard barbecue fare. This dish is so vibrant, with pops of colour and flavour. Perfect for fresh spring feasting.” – Helena Moursellas

1kg beef skirt steak
1/3 cup (80ml) extra virgin olive oil
1 tbs smoked paprika
500g broccolini, separated into florets
1 bunch asparagus
1/4 cup (40g) smoked almonds, roughly chopped
Lemon wedges, to serve

Green pea goddess dressing

1 cup (120g) frozen peas, thawed
1/2 cup (150g) whole egg mayonnaise
1/4 cup (60ml) buttermilk
1 garlic clove
Juice of 1 small lemon
1/4 cup parsley, leaves picked
1/4 cup dill, leaves picked

Method

1.

Place skirt steak on a large baking tray, drizzle with 1/4 cup (60ml) oil and season both sides liberally with smoked paprika and salt flakes. Set aside at room temperature for 30 minutes.
2.

Meanwhile, for the green pea goddess dressing, place all ingredients into a small food processor and whiz to a coarse paste. Season with salt flakes and set aside.
3.

Heat a lightly greased barbecue or chargrill pan to high. Grill steak for 8-10 minutes on each side, or until cooked to your liking. Remove from the heat and rest, loosely covered with foil, for 10-12 minutes.
4.

Toss broccolini and asparagus with remaining 1 tbs olive oil. Grill, turning halfway, for 2-3 minutes, until charred.
5.

Arrange broccolini and asparagus on a serving platter, drizzle with the green pea goddess dressing and scatter with smoked almonds. Slice skirt steak and serve with the broccolini and asparagus salad and lemon wedges alongside.