Skirt steak with cowboy butter sauce
SERVES 2
• 125g butter , melted
• 2 garlic cloves , minced
• 4 anchovy fillets , chopped
• 1 shallot , finely diced
• ½ lemon , juiced
• 2 tbsp Dijon mustard
• 1 tbsp horseradish
• pinch of cayenne pepper
• ¼ tsp hot smoked paprika
• 2 tbsp parsley , chopped
• 1 tbsp chives , chopped
• 2 tsp chopped thyme
• 1 tbsp olive oil
• 300g thick-cut skirt steak
1 Heat the grill to medium . Put the butter , garlic , anchovies , shallots , lemon juice , mustard , horseradish , cayenne and paprika in a small saucepan set over a medium heat . Cook for 4 minutes , stirring occasionally , until the shallots and garlic are caramelised . 2 Remove the pan from the heat and add all the herbs . Season to taste . Rub the olive oil into the steaks and season one side with salt . 3 Cook the steaks on the griddle , unseasoned side down , for 4 mins . Flip and cook for 3 mins on the other side . Transfer to a board and leave to rest for 7 mins . 4 Carve your steak and arrange on a plate with your cowboy butter sauce in a ramekin
Mike Reid
AS SEEN ON
Summer Kitchen
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