Serves 6
Marinate
- 1x 300 gm Green meadows beef skirt steak
- 4 cloves garlic, crushed
- 2 Tbsp olive oil
- 4 cracks of peppercorn
- ½ Tbsp sea salt
- ½ cup plain unsweetened yoghurt
- 1 lemon juiced
Rub marinate over meat and leave for 20 minutes
Pickled shallots
- 2 small shallots, peeled and sliced thinly
- ¼ tsp coriander seeds, toasted and crushed
- ¼ tsp fennel seeds, toasted and crushed
- 2 Tbsp cider vinegar
- 1 Tbsp brown sugar
- ¼ tsp sea salt
Combine and allow marinating
Salad
- ½ flat leaf parsley, roughly chopped
- ¼ cup dill, roughly chopped
- ¼ cup feta, crumbled
Dressing
- 2 Tbsp shallot marinate
- 2 Tbsp olive oil
- ½ Tbsp Dijon mustard
- Pinch sea salt and pepper
To serve
Heat a BBQ hot plate or cast iron pan, placing down the seasoned steak when hot, cook either side for 3 minutes. Remembering colour is favour!
Removing and allow to rest for 10 minutes
Slice beef thinly and lay out on serving dish, scatter with shallots followed by salad and finally sprinkle with dressing.