RECIPE: Chef Barry Smooth’s steak salad

Steak and toasted buttery bread and salad make all the components of a comfort meal this weekend

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Looking for a simple dinner solution this weekend? Why not make Chef Lesego “Barry Smooth” Moetse’s beef skirt salad?

High in protein and fibre, this salad gets high marks as a light and fuss-free meal. Beef skirt or flank steak as it is most commonly known is taken from the abdominal muscles or lower chest and is a meat lover’s dream to braai.

READ: ‘Yummy Chef’ believes food is more than what meets the eye


500g beef skirt (flank steak)

4 cloves of crushed garlic

1/3 cup of olive oil and 2 tbsp for drizzling

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2 tbsp of hot sauce of your choice

3 tbsp Worcestershire Sauce

1 tsp dried thyme

2 slices of thick sliced ciabatta – for croutons

Salt and pepper to taste

1 lemon

1 tbsp Dijon mustard

1 handful of mixed salad greens

3 tsp of Parmesan cheese

1 ½ avocado


Beef skirt:

  1. Use one of two methods: Over the braai make sure coals are hot enough to sear the cut of meat (not to burn, just slightly char). For stovetop, heat a large pan over medium to high heat, you may have to cut the meat in half to make sure it fits.
  2. In a large bowl combine garlic, 2 tablespoons of olive oil, Worcestershire sauce, hot sauce and thyme. Lay steak in the dish and coat it completely in the mixture. Marinate for 5 to 10 minutes.
  3. Season steak with salt and pepper and then cook it for 5 to 6 minutes per side. Remove from the pan and let it rest for 5 minutes. Thinly slice against the grain and set aside.


  1. Preheat oven to 180 degrees Celsius.
  2. Dice and cube your slices. Important to ensure that they are uniformly sized to make sure heat is distributed equally.
  3. In a large bowl, add diced bread and toss with olive oil and herbs of your choice and salt and pepper to taste.
  4. Place seasoned bread on a baking tray and bake for 1 to 2 minutes on each side.
  5. Rub smashed garlic on pieces and reserve.

Amateur’s Tip: Simply toast the bread until it is golden brown.

Assembling the salad:

  1. In a large platter arrange greens, croutons and parmesan.
  2. Add avocado and toss.
  3. Adjust salt and pepper if need be.
  4. Top salad with sliced steak and dress with a splash of olive oil.

READ: ‘Yummy Chef’ believes food is more than what meets the eye

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