800gskirt steakcut with the grain into 200g pieces
1large bunch parsley leafremove the thicker stalk
1small bunch coriander leafremove the thicker stalks
2large cloves garlic
1red finger chillide-seeded
3tbspsunflower oilmore can be added if required to achieve consistency
juice of half a lemon
salt and pepper
Place all the ingredients for the dressing into a food processor and blitz to a smooth consistency.
Meanwhile heat a non-stick frying pan to a high temperature. Season the steak with salt and pepper and place in the smoking hot pan, cook to rare or medium rare (see our meat cooking temperature guide). Remove the steak from the pan and leave to rest for 5 minutes.
Once rested cut the steak into thin slices across the grain of the meat, spoon a little dressing over the meat and toss to coat. Serve immediately.
This cut of beef has a great taste and whilst it is called skirt steak, you might also find it called hanger steak which is a similar type of cut and if you're French Onglet.It's delicious quickly seared in a very hot pan, but it has to be prepared properly. First remove all excess fat and sinew as this will only toughen the meat once cooked. This steak cut should only be cooked rare or medium rare any longer will make it a chewy piece of meat.Once the steak has been cooked and rested, it is important to cut across the grain rather than with the grain. Cutting across the grain breaks down the muscle fibres in the meat and makes it easier to eat.