Skirt steak with charred spring onions and corn

Skirt steak with charred spring onions and corn

By
From
Hungry For That
Serves
2-3
Photographer
Lauren Bamford

The only steak we ate growing up was skirt (flank) steak, which my parents would fry with soy beans and vegetables. They loved the flavour and the texture of the skirt and, as it was a secondary cut, and only really known to Asian restaurants, it was always pretty cheap. The muscle fibres are really pronounced, so you need to cut against the grain when slicing.

Skirt steak is really flavourful and takes all kinds of marinades well. I like to cook it two ways depending on how much time I have – either grill it quickly and serve it rare, or cook it low and slow in the oven at around 140°C for 3½ hours.

Ingredients

Quantity Ingredient
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
500g skirt steak
2 corn cobs, cut in half
1 bunch spring onions
60g whole egg mayonnaise
grana padano, grated, to serve
beetroot powder, to serve (see recipe note)

Method

  1. Combine the cumin, salt, pepper and olive oil in a small bowl. Rub the mixture all over the beef then cover it in plastic wrap and refrigerate for about 2 hours. Remove the steak from the fridge 30 minutes before you want to cook it to bring it to room temperature.
  2. Blanch the corn in a saucepan of boiling water for 8–10 minutes.
  3. Skirt steak is one of those cuts that you can either cook really quickly to medium–rare or really slowly over a few hours. Anywhere past medium–rare and the meat gets too tight. Below are instructions for both.

Quick-cooking method

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat a barbecue, chargrill pan or frying pan until it’s really hot. Grill the skirt steak for 4–5 minutes on each side. While the skirt steak is cooking, grill the spring onions alongside it. When the steak is nicely browned, remove it from the heat and let it rest for 4 minutes. Continue cooking the spring onions until nicely charred. Add the blanched corn to the barbecue or pan and grill, turning, for 3–4 minutes. Spread the corn with mayo and sprinkle with Grana Padano and beetroot powder.
  2. Slice the steak across the grain and serve with the corn and spring onions.

Slow-cooking method

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 140°C.
  2. Heat a frying pan until it’s really hot. Sear the skirt steak for 1–2 minutes on each side then transfer, along with any pan juices, to a small roasting tin. Add 125 ml water to the tin, cover loosely with foil and roast in the oven for 3 hours. Remove the foil and cook for a further 30 minutes uncovered.
  3. To prepare the spring onions and corn, preheat a barbecue, chargrill pan or frying pan to high. Char the spring onions and corn as above and spoon any pan juices onto the spring onions. Spread the corn with mayo and sprinkle with Grana Padano and beetroot powder.
  4. Slice the steak across the grain and serve with the corn and spring onions.

Recipe note

  • You can get beetroot powder from specialty food stores.
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