Grilled beef skirt steak, salsa verde

Ingredients

• 800 g trimmed beef skirt steak
• 160 g salsa verde
• 1 tbsp refined high-oleic sunflower oil
• 1 tsp Guérande fleur de sel
• 1 tsp whole Kampot black peppercorns

Method

1. Take the beef skirt steak out of the refrigerator about forty-five minutes before cooking to bring it to room temperature, place it on a wire rack and carefully pat it dry with paper towels so its surface is perfectly dry.
2. Prepare the salsa verde using the dedicated quick method, or take out your ready-to-use salsa verde so it comes to room temperature by the time you plate.
3. Intensely heat a cast-iron skillet or carbon steel pan over very high heat until it starts to smoke slightly and a drop of water flicked onto the surface instantly evaporates into beads.
4. Brush all sides of the beef skirt steak with the high-oleic sunflower oil to ensure immediate heat conduction, without pouring oil directly into the pan.
5. Place the piece of meat in the smoking pan without pressing it down. Sear it without moving it for two minutes until a brown, well-caramelized crust releases easily, then flip it and sear the other side for about one and a half to two minutes for a rare center.
6. Immediately transfer the skirt steak to a warm cutting board, season it with Guérande fleur de sel and freshly ground black pepper, then loosely cover it with a sheet of aluminum foil and let it rest for five to seven minutes so the juices redistribute into the center of the meat.
7. Locate the long fibers of the meat, angle your blade at forty-five degrees and slice the skirt steak into thin strips strictly perpendicular to the fibers to ensure a melt-in-the-mouth bite.
8. Fan out the slices of meat on a preheated platter, drizzle with the resting juices left on the board, then spoon the salsa verde generously over the top.

Nutrition

Per serving

Energy

406.3 kcal

Protein

41.93 g

Carbohydrate

2.8 g

Fat

25.53 g

Fibre

1.11 g

Calcium

8.14 mg

Iron

0.21 mg

Magnesium

7.68 mg