Whether this dish originated in Brazil or Argentina is a moot point - but this week we're claiming it as Brazilian in honour of the Olympics. Skirt steak is a big favourite of ours, lean and full of flavour, with a great texture. We're marinating the skirt in chimichurri - a punchy blend of fresh parsley, coriander, oregano, garlic, vinegar and jalapenos - which we'll also supply on the side as a drizzling/dipping sauce. To cook, heat your barbecue or griddle pan till searingly hot and grill for four minutes a side. Rest the steaks for at least five minutes while you toss a salad, then slice the steaks into fingers across the grain (it's pretty clear with skirt which way the grain runs) and serve, drizzled with more chimichurri May be frozen. Defrost before cooking as above. Small is two steaks, large is four.
Skirt steak, olive oil, red wine vinegar, lemon juice, parsley, oregano, coriander, garlic, jalapenos.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a warm potato salad dressed with a sharp vinaigrette or a creamy mash, with the Super Slaw on the side.