Rich, rare and caramelised. All you need is a beer to go with it!
¼ cup soy sauce 1 Tbsp Worcestershire sauce ¼ cup chopped peeled shallots 2 cloves garlic, peeled and crushed 1 Tbsp maple syrup ½ cup Guinness or dark beer 1 tsp coarsely crushed black pepper 1 Tbsp tomato concentrate 2 fresh bay leaves A few sprigs of thyme Finely grated zest of ½ lemon 1 tsp coarsely crushed coriander seeds 1kg (2.2lb) piece skirt steak Salt
1 Mix everything except steak and salt in a bowl, then transfer to a sealable plastic bag. Add steak and massage it with marinade. Seal bag and put it in a bowl in case of leakages. Refrigerate for up to 24 hours, turning meat in marinade from time to time.
2 Remove steak from marinade and cook over a barbecue grill preheated to hot with the hood down for 5 minutes, positioning the fattest part of the meat over the hottest part of the barbecue, and basting halfway through. Turn meat, baste again, then cook uncovered for 2 minutes. Briefly turn meat over to cook the marinade you have just added, then transfer to a chopping board. Season with salt. These timings are a guide only. Chumpy pieces of steak may need an initial 6 minutes, then 3–4 minutes on the other side. Slim pieces of skirt steak will need less. It’s imperative the beef is cooked only to rare or medium-rare, no more, or it will toughen. It should still feel supple to the touch (if it feels springy, it is most definitely rare). The beef can also be cooked on a hot plate, but don’t let the marinade pool around the meat as it will burn.
3 Rest meat for 10 minutes before slicing against the grain. Serve hottish.
Skirt steak is an inexpensive cut, but it must be cooked correctly – either very quickly, such as on a hot barbecue grill or hot plate, or very slowly. You’ll most likely need to order it from a butcher. For more information check out this online site Skirt steak info
Photography Aaron McLean http://www.aaronmclean.com