GRILLED SKIRT STEAK WITH CLASSIC FRENCH GREEN PEPPERCORN SAUCE AND SPICED GREEN BEANS

Serves
4
Prep
10mins
Cook
15mins
DIFFICULTY
easy
Ingredients
  • 2 pieces skirt steak (approx. 900g)
  • 1 tsp cracked fennel seeds
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • ½ cup medium-dry sherry
  • 1 cup beef jus
  • 1 cup cream
  • 2 Tbsp pickled green peppercorns, drained
  • 1 bunch chives, finely sliced
  • 4 cups green beans, trimmed
  • ½ cup dry white wine
  • 2 tsp harissa
  • fried garlic and toasted pine nuts, to serve
Method
  • Rub the steaks with fennel seeds, season with salt and pepper, then drizzle with half the olive oil. Pour the sherry into a medium saucepan and boil to reduce by half. Add the jus, cream and peppercorns, then boil to reduce by half. Mix in the chives.
  • Fry the beans in the remaining olive oil in a large saucepan over a high heat for 3 minutes until just beginning to change colour. Pour in the wine and harissa, then season with salt and pepper.
  • Cook the steaks over a hot barbecue grill for 8 minutes, turning several times, until medium-rare. Rest for 2 minutes. Carve thee steaks, then serve with beans, sauce, fried garlic and pine nuts.

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