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.
500g beef skirt (flank steak)
4 cloves of crushed garlic
1/3 cup of olive oil and 2 tbsp for drizzling
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 tbsp Dijon mustard
1 handful of mixed salad greens
3 tsp of Parmesan cheese
1 ½ avocado
- 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.
- 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.
- 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.
- Preheat oven to 180 degrees Celsius.
- Dice and cube your slices. Important to ensure that they are uniformly sized to make sure heat is distributed equally.
- In a large bowl, add diced bread and toss with olive oil and herbs of your choice and salt and pepper to taste.
- Place seasoned bread on a baking tray and bake for 1 to 2 minutes on each side.
- Rub smashed garlic on pieces and reserve.
Amateur’s Tip: Simply toast the bread until it is golden brown.
Assembling the salad:
- In a large platter arrange greens, croutons and parmesan.
- Add avocado and toss.
- Adjust salt and pepper if need be.
- Top salad with sliced steak and dress with a splash of olive oil.