Grilled marinated fine skirt steak
0.75 h
4 raciones
Difficulty:
Media
Ingredients
1 kg fine skirt steak6 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.
METHOD
- Prepare the marinade: in a bowl mix the chopped garlic with the parsley, chives, ground chilli, oregano and cracked coriander seeds.
- Add the vinegar and oil into the bowl with the herbs; stir well so the ingredients mix smoothly; season with salt to taste.
- 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.
- 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.
- Remove the juicy/reddened meat as it is a flavourful cut which will harden if cooked for too long.
- Serve the meat hot on the recommended rustic purée and decorate the plate with some of the excess marinade.
