Grilled marinated beef skirt with Argentinian chimichurri sauce on toast (Napoleon Grill)
A dream dish from my Argentinian friends, the kings of the grill. A country that lives a breaths barbecue like no other.
INGREDIENTS
800g beef skirt
Salt and pepper to season
1 tbsp olive oil
4 slices of sourdough loaf
1 garlic clove
FOR THE CHIMICHURRI
100ml light olive oil
1 tbsp dry oregano
1 tsp milled black pepper
1 dry cayenne chili
6 sprigs flat-leaf parsley
2 garlic clove
1 tbsp Sherry vinegar
1 shallot
1 lime
1/2 tsp cumin seeds
1 tsp sea salt
We are going to start by cooking the meat which is what takes the longest. Season the skirt with salt and pepper and brush a bit of olive oil only on the side that will go to grill first. Cook over medium heat for about 5 minutes on each side and let it rest in a warm place for a further 5 minutes.
Brush the slices of bread with some oil and grill them over medium heat for 2 minutes on each side. Rub the garlic on the bottom of the toast and season with salt.
Using a pestle and a mortar start crushing the garlic with the salt, cumin seeds, dry oregano, cayenne chili and black pepper until you have formed a paste. Add the lime juice and sherry vinegar and mix with the oil, the shallot and the parsley.
Place the skirt over a chopping board and with the help of a large and very sharp knife slice the meat against the vein into 1 cm thick slices. Serve on the skirt slices over the toast and drizzle the chimichurri on top. Enjoy!
