This skirt steak recipe is served with roasted cauliflower, celeriac and seeds. It’s a brilliant red meat recipe primed for entertaining and sharing at the dinner table.
Test Kitchen tip
Beef skirt steak is a cut from the abdomen, prized for its flavour rather than tenderness. Eating a variety of cuts of meat, not just the prime cuts, is a more sustainable way of eating meat.
Love cooking with beef? Try one of our beef stir fry recipes – they’re fast and fabulous!
Ingredients
Method
1.Preheat oven to 200C/180C fan. Line an oven tray with baking paper.
2.Place cauliflower and celeriac on tray, drizzle with 2 teaspoons of the oil; season. Bake for 25 minutes. Add chillies to the tray; bake for a further 5 minutes or until cauliflower and chillies are tender.
3.Meanwhile, heat 2 teaspoons of the remaining oil in a non-stick frying pan over low-medium heat; cook pepitas, cumin and chilli flakes, stirring, for 1 minute or until golden. Remove from pan.
4.Drizzle beef with 2 teaspoons of the remaining oil; season. Cook beef, on a heated grill plate (or grill or barbecue) over medium-high heat, for 4 minutes each side for medium rare, or until cooked to your liking. Remove from heat; rest, covered, for 5 minutes.
5.Whisk mustard, sugar, vinegar and the remaining 1 tablespoon oil in a small bowl.
6.Arrange roasted vegetable mixture and beef on a platter; drizzle with mustard dressing. Serve topped with seed mixture and parsley.
