Photography recipe
Fotografía Chef Signature Chef

METHOD

  1. Prepare the marinade: in a bowl mix the chopped garlic with the parsley, chives, ground chilli, oregano and cracked coriander seeds.
  2. Add the vinegar and oil into the bowl with the herbs; stir well so the ingredients mix smoothly; season with salt to taste.
  3. Cut the fine skirt steak into pieces and skewer them with the marinade;...

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METHOD

  1. Prepare the marinade: in a bowl mix the chopped garlic with the parsley, chives, ground chilli, oregano and cracked coriander seeds.
  2. Add the vinegar and oil into the bowl with the herbs; stir well so the ingredients mix smoothly; season with salt to taste.
  3. Cut the fine skirt steak into pieces and skewer them with the marinade; place them in a bowl covered with cling film or tin foil and leave to marinade for at least two hours.
  4. Put a grill plate on a strong flame and cook the skirt steak, browning both sides quickly; do this in two batches if necessary to prevent the meat burning.
  5. Remove the juicy/reddened meat as it is a flavourful cut which will harden if cooked for too long.
  6. Serve the meat hot on the recommended rustic purée and decorate the plate with some of the excess marinade.
 

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Ingredients 4 persons
  • 1 kg fine skirt steak
  • 6 spoonfuls oil
  • 2 spoonfuls wine vinegar
  • 1 clove garlic chopped
  • 1 small spoonful oregano
  • 1 spoonful diced parsley
  • 1 spoonful diced chives
  • 1 small spoonful ground chilli
  • 1 small spoonful cracked coriander
  • Salt to taste.
Recipes. The Cook & Chef Institute