Seared beef skirt with grilled artichokes, lemon and oregano

Name: Seared beef skirt with grilled artichokes, lemon and oregano
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 600g beef skirt (inside, if available); 4 globe artichokes, cooked and trimmed; 150g green beans, trimmed; 2 garlic cloves, peeled and minced; 2 anchovies, chopped; cup flat-leaf parsley leaves, roughly chopped; cup oregano leaves, roughly chopped; 1 lemon, juiced; cup extra-virgin olive oil, plus 2 tbsp extra for frying; Salt and pepper

Steve Manfredi

October 18, 2011

Seared beef skirt with grilled artichokes, lemon and oregano.Quentin Jones

easyTime:< 30 minsServes:4

A lesser known, but nonetheless highly esteemed, piece of meat that is not part of the everyday Australian repertoire. It is part of the large breast flap that covers the ribs and encloses the belly. There is an "outside" skirt but the prize is a wedge-shaped strip he called the "inside" skirt. The flavour is superlative but it usually ends up in mince. It is readily available, though you'll need to find a good butcher.

Ingredients

600g beef skirt (inside, if available)
4 globe artichokes, cooked and trimmed
150g green beans, trimmed
2 garlic cloves, peeled and minced
2 anchovies, chopped
cup flat-leaf parsley leaves, roughly chopped
cup oregano leaves, roughly chopped
1 lemon, juiced
cup extra-virgin olive oil, plus 2 tbsp extra for frying
Salt and pepper

Method

Trim fat from beef skirt but leave thin skin on both sides. Place on a plate, cover and allow to reach room temperature. Slice artichokes into wedges.
Boil a pot of salted water and blanch beans for three minutes. Drain and set aside. In a bowl, mix garlic, anchovies, parsley, oregano, lemon juice and cup of olive oil.
Heat flat grill on barbecue or a pan. Add a tablespoon of extra-virgin olive oil. Season beef skirt with salt and pepper. Sear for 30-45 seconds on both sides.
Place on a warm plate or leave in the hot pan. Heat remaining olive oil and grill artichokes until golden brown. When ready to serve, remove skin on beef skirt and cut into five millimetre slices across the grain.
Place on a plate with grilled artichokes and beans. Drizzle with oregano and lemon dressing, season and serve.

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