Grilled skirt steak with giardiniera pickles and radicchio salad
One of the lesser-known cuts, skirt steak has a bold, beefy flavour that makes it a good match for bitter leaves and tangy pickles.
Ingredients
800g skirt steak, trimmed
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
2 garlic cloves, crushed
¼ cup Worcestershire sauce
¼ cup extra virgin olive oil
1 small radicchio, cut into wedges
1 cup giardiniera pickles, roughly chopped
¼ cup reserved pickling liquid from giardiniera
Method
Step 1
Combine the cumin, coriander, garlic, 2 tablespoons Worcestershire sauce and 2 tablespoons oil in a small bowl. Season with salt and pepper and brush over the skirt steak. Set aside to marinade for 15 minutes at room temperature.
Step 2
Preheat a chargrill pan over high heat. Brush the steak with oil. Place on the chargrill and cook, for 5 minutes. Turn and cook for a further 5 minutes, or until medium rare. Set aside, loosely covered, to rest.
Step 3
Whisk the remaining Worcestershire sauce, oil and pickling liquid together. Place the radicchio wedges on a platter with the pickles and drizzle with dressing. Thinly slice the steak and serve with sour cream.
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Jessica Brook is a recipe writer.
