It’s a holiday #FoodieFriday for those of us who live in the U.S., and I know a ton of people will be outdoors grilling. Here’s my sons’ favorite hunk-‘o-meat charcoal recipe:
Herbed Beefcake
Ingredients
• Skirt steak – 5lbs
• 1 cup extra-virgin olive oil
• ¼ cup whole peppercorns
• Bunch of fresh rosemary sprigs
• 1/2 cup freshly chopped parsley leaves
• Bunch of sprigs fresh oregano or marjoram (or you can use both)
• Salt – pinch
• I head of garlic
• 2 lemons cut into wedges
• 3 tablespoons Worchester sauce
• 2 teaspoons dry mustard
• 2 teaspoons Montreal Steak seasoning
Directions
- 1. Wash and dry the meat. The meat MUST be absolutely dry or it won’t char properly.
- 2. Make a paste with Worchester, dry mustard, and Montreal Steak seasoning. Add more mustard and steak seasoning if necessary.
- 3. Rub the meat with the paste.
- 4. In a food processor combine the olive oil, herbs, and garlic. Crack the peppercorns (I use a rolling pin and wrap the corns. in a towel). Squeeze two of the lemon wedges into the mixture. Add salt to taste (I use sea salt).
- 5. Let the herb sauce develop for at least 4 hours at room temperature.
- 6. Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
- 7. Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
- 8. Drizzle a serving dish with the herb sauce. Let steak, rest for a few minutes minutes then thinly slice against the grain, and dress the sliced meat with the herb sauce, tossing with tongs to combine. Serve garnished with lemon wedges.
I always slightly under cook the meat and let it rest in the sauce to absorb the flavors for at least ten minutes. That way if the meat cools too much, you can always reheat in the microwave and still have the desired doneness.
For those of you in the United States – enjoy the rest of your holiday weekend!
Cheers,
Jianne
