a food stylist's blog

Cooking courses and food tours in SW France

It’s that time of year again, the tell-tale spiral of smoke swirling above gardens; backyards buzzing with talk and the evocative aroma of food sizzling on the barbecue. What is it that makes us so drawn to this age old method of cooking? I think its a combination of factors – its sociable, its outdoors and therefore has a more relaxed ambience and of course it is all about the taste – barbecued food should cook over a direct heat so the outside caramelises keeping the inside juicy and moist and of course delicious.

This recipe is my version of a classic south American barbecued steak traditionally served with a green sauce called Chimichurri – the cut used is a beef skirt steak that comes from the belly of the beast and it is best to marinate the steak before cooking, to help tenderise it. It is also best cut across the grain once cooked, again this helps tenderise the beef. The sauce, similar to a salsa is made with coriander and spices and goes really well with beef. Keeping with the all South American theme I have opted for blue potatoes to serve as crisps with the steak. They tend to be drier and more starchy than other varieties and lend themselves very well to deep-frying. You should be able to find them in larger supermarkets or speciality green grocers – alternatively you can use a more traditional chipping potato such as Yukon Gold, King Edwards or Maris Bard.

 Barbecued beef skirt wraps with chilli, coriander and lime salsa

Photo Ian Wallace

Photo Ian Wallace

Serves: 6

1 tbsp chopped fresh rosemary

2 garlic cloves, crushed

grated zest 2 limes

1 tsp each salt and pepper

2 tbsp extra virgin olive oil

1 kg skirt steak

500 g blue potatoes, peeled

ancho chilli powder

salsa

2 x bunches fresh coriander (50g)

2 large garlic cloves, crushed

1 small red chilli, seeded and chopped

juice 2 limes

1 tsp caster sugar

150 ml extra virgin olive oil

salt and pepper

serving suggestions

250 g heirloom tomatoes, 1 avocado, diced

coriander leaves and aioli

Place the rosemary, garlic, lime zest, salt, pepper and oil in a bowl and stir well to combine. Place the meat in a shallow dish, add the marinade, stir well and leave to marinate for at least 4 hours or overnight. Return to room temperature 1 hour before cooking.

Make the salsa just before you cook the meat to keep the lovely vibrant green colour. Place all the ingredients in a food processor and blend until smooth, season to taste.

Preheat your barbecue (or ridged-grill pan) until hot and add the meat. Cook for 3-5 minutes each side, depending on how well you like the meat cooked. Transfer to a board and rest for 5 minutes before slicing.

Make the chips. Either buy or make your own. Cut the potatoes into wafer thin slices. Soak in cold water for 30 minutes, drain and dry thoroughly on kitchen towel. Heat 5 cm oil in a wok or saucepan until a cube of bread, when added, sizzles immediately. Fry the potato wafers, in batches, for about 2 minutes until crisp and golden. Drain on kitchen paper. Sprinkle with a little ancho chilli powder and salt and serve at once.

Photo Ian Wallace

Photo Ian Wallace

This recipe and both images first appeared in Grazia UK June 2014

2 thoughts on “All fired up

  1. Sue says:

    This looks great, will defiantly be BBQ ing this very soon ( weather in Yorkshire permitting!) Sue.

    Like

    1. Louise Pickford says:

      Great, hope you like it and let me know how it goes

      Like

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