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