Skirt Steak with Herb Mayo
Skirt steak is one of the best things you can slap on your BBQ – when prepped correctly, as with this overnight marinade, cooked quickly over high heat, and allowed to rest awhile, it boasts a terrific texture and unbeatable savoury flavour.
Ingredients
1/4 cup olive oil
1 1/2 tsp sea salt
1 tsp black pepper
2 sprigs rosemary
1 kg skirt steak
For the herb mayo:
1/4 cup Waiheke Herb Spread original blend
1/2 cup mayo
For the bistered tomatoes:
2 bunches vine tomatoes
1 Tbsp olive oil
2 tsp honey
1/2 tsp salt
Method
Whisk together olive oil, salt and pepper and stir in rosemary. In an airtight container, place steak and cover with the olive oil marinade, massaging it into the flesh. Seal container and place in fridge to marinate overnight or for at least 6 hrs. Bring to room temperature before cooking
Heat oven to 210°C, place tomatoes on their vines on a lined baking tray. Whisk together olive oil, honey and salt and brush this over the tomatoes. Roast for around 20 mins until the skins are starting to blister and split
Stir together herb spread and mayo. Heat BBQ grill to high and place steak on the grill. Cook for 2-3 mins on each side, pressing down at one stage on each side to brandish the flesh with nice grill marks. Take off the heat and let rest for at least 5 mins
Slice steak against the grain into fork-friendly lengths, fan out on serving dish and pour over steak juices. Serve with herb mayo spooned over the top, and blistered tomatoes and Salsa Salad on the side