RECIPE: Chef Barry Smooth’s steak salad

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

Not to be Missed

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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

INGREDIENTS

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

METHOD

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.

Croutons:

  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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