The head chef at Bedales shares a recipe for making the most of a lesser-known cut of meat
This recipe for beef skirt steak will work easily as a starter for four people or as a nice main course for two. This meal is a great start to summer time outdoor cooking and would be paired well with a light bodied, natural red wine such like the Unlitro from Tuscany that Bedales is now carrying. It’s an easy-drinking yet super tasty red that comes in a fun litre bottle, ideal for the summer months.
1½kg skirt steak, trimmed of excess sinew and portioned into individual steaks
4 ears of corn, shucked and kernels removed from the core, cores reserved
1 large red onion, diced
100g sweet peas
100g fava beans
6 spears of asparagus, cut into 1½cm pieces on the bias
Mixed sweet herbs, basil, tarragon, thyme, and parsley, roughly chopped
Ancho chilli powder
Dab of butter
I like to season my steaks with sea salt, black pepper and a little ancho chili powder. Let it sit for at least 15 mins before grilling.
When I use corn on the cob, I like to cut away the kernels and make a quick stock with the cores. Roast or grill the cores until they get a little colour, then sauté some onion and celery, deglaze with some white wine and add in the roasted corn cores and cover with water (you can also add in the discarded stems from the sweet herbs).
Bring to the boil and simmer for at least 30 mins, but up to an hour. Strain and reserve for the succotash.
For the succotash, I add a little butter (which I’m almost always a little heavy handed with) to a pan on medium heat. Sauté the onion, corn, peas, favas and asparagus along with enough corn stock to cover and cook the vegetables until tender and the stock has reduced a little (it’s not soupy, you want the sauce to become a little thick and velvety).
To finish, throw in the sweet herbs to incorporate and season with a squeeze of lemon, sea salt and black pepper to taste.
Build a medium to large fire and let the coals almost go white before throwing on your steaks. Turn them once, and if you are shooting for medium you’ll know they are ready when you see juices flowing from the top side. Take off the grill and let sit for half the time they cooked for, so the juices settle back into the meat.
Slice the meat against the grain and serve over the succotash. I like to finish the dish with a fruity extra virgin olive oil and a sprinkle of the ancho chili powder.
Recipe: Morgwn Preston-Jones