Two of my favourite things about summer are a barbeque on a languid summer evening and buckets of sun-ripened tomatoes coming out of the garden. This recipe is the perfect opportunity to combine the two. The chilli and coriander give a big kick of heat and flavour to the tomato sauce and the skirt steak, in my mind, is the ultimate barbeque cut. Quick to cook, and full of flavour and texture.
Grilled Skirt steak, with tomato, olive oil, chilli
- 1 grass fed skirt steak
- 1 cup pureed ripe tomatoes
- 1 cup olive oil
- 1 tsp coriander seeds
- 1 dried chilli, finely chopped
- Small bunch of thyme
Bring your steak out of the fridge so that it can come up to room temperature. Preheat your oven to 160C.
In a small baking dish, add the chilli, coriander seeds and the thyme, bar a coupe of sprigs. Pour the oil into a saucepan and then heat over a medium high heat until the oil just starts to shimmer and very lightly smoke, then remove from the heat straight away. Allow the oil to cool for a few minutes and then pour it over the chilli, coriander and thyme, which should crackle and sizzle. Once the party in the pan has subsided, pour in the tomato puree and then add the cherry tomatoes on top, season generously with salt and pepper. Place the tray in the oven and bake for around half an hour or until the skin of the cherry tomatoes has blistered. Once cooked, remove and place to one side.
Heat a griddle or a fry pan to a high heat. Season the skirt steak generously with salt and pepper on both sides. Fry the steak for around 3 minutes a side, so that the surface is nicely browned and that the meat is medium rare. Remove from the pan and rest for 5 minutes.
To serve, thinly slice the steak and arrange in a wide, shallow bowl, then spoon over the tomato and oil sauce, finishing with a few sprigs of thyme. Make sure you’ve got some bread and butter at hand to soak up all that delicious sauce!