Will & Steve’s grilled skirt steak with yogurt flatbread, truffled pecorino & miso spinach salad

Will & Steve’s grilled skirt steak with yogurt flatbread, truffled pecorino & miso spinach salad

Ingredients

Grilled skirt steak

600g skirt steak
Drizzle of olive oil
½ a handful of sea salt
½ a handful of cracked black pepper

Truffled pecorino and miso spinach salad

100g spinach
5g dry miso seasoning
20g pecorino
20ml truffle oil

Yogurt flatbread

300g Greek yogurt
3 large pinches of sea salt (plus extra)
½ tsp bi-carb soda
50ml olive oil

250g plain flour

Tarragon mustard

15g English hot mustard
Juice of half a lemon
1 bunch of tarragon, leaves picked and finely chopped

Pickled red onion

400ml rice wine vinegar
1 star anise
3 cloves
600ml water
1 clove garlic
2/3 cup caster sugar
1 tbsp sea salt
1 tsp black pepper
1 star anise
1 clove garlic
1 cinnamon stick
1 tbsp sea salt
Fresh thyme
1 tsp black pepper
1 bay leaf
1 peeled red onion (use a mandolin to slice into thin discs)

Instructions

Step 1: Pickled red onion

• In a saucepan, add the pickling liquid ingredients and bring to the boil.
• Pour the hot liquid over the red onion through a sieve.
• Leave to pickle for 20 minutes.

Step 2: Grilled skirt steak

• Trim the skirt steak of any excess fat, rub with olive oil and season heavily with sea salt and pepper. Allow the steak to reach room temperature before grilling over a searingly high heat
for two to four minutes on each side. Remove from the heat and allow to rest for eight minutes.
• After resting, slice thinly across the grain.

Step 3: Yogurt flatbread

• In a large bowl, combine the flour, yogurt, salt and bi-carb soda.
• When you have a dough-like texture, remove from the bowl and divide into five balls.
• On a dry surface with extra flour, press the dough out onto thin, round discs.
• Before cooking, brush one side with olive oil and season with sea salt.
• Do the same to the other side once you have placed the oiled side onto the grill.
• Grill over a high heat for 45 seconds to 1 minute on each side. Remove from the heat.

Step 4: Tarragon mustard

• In a small bowl, combine the English hot mustard, ¾ of the tarragon and lemon juice.

Step 5: Truffled pecorino and miso spinach salad

• To clean and crisp the spinach, place briefly into ice water.
• Use a salad spinner to remove the excess water, place into a bowl, drizzle with truffle oil, toss, add the dry miso and pecorino and toss again. Use immediately.

Step 6: Assemble

• Layer the dish with the flatbread as the base, top with spinach salad, add the steak, pickled onion, a drizzle of tarragon mustard and garnish with tarragon leaves.

 

Thank you to Will & Steve, the Gourmet Pommies for this recipe from Gourmet Escape 2018

Servings

4
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