Pablo Tordesillas recommends the inside cut of skirt for its flavour. When he was cooking at The Resident, Tordesillas served the steak with an onion sauce made by gently steaming onions for 24 hours to make a stock (this can be done in a stainless steel bowl set over water simmering in a saucepan), then puréeing and reducing it to a jus consistency. Here instead we've used a meat glaze of the sort that's sold in good butcheries and delis; if that's too much of an ask in the heat, the steak is also excellent served simply with the parsley salad.
- 1 Lebanese cucumber (150gm), thinly sliced on a mandolin
- 125 ml white wine vinegar (½ cup)
- 1½ tbsp caster sugar
- ¼ small onion, thinly sliced
- ½ tsp brown mustard seeds
- ¼ tsp fennel seeds
- ¼ tsp dill seeds
- 2 black peppercorns
- 1.5 kg skirt steak with good fat marbling, at room temperature
- 1 cup flat-leaf parsley (firmly packed)
- 2 golden shallots, peeled, thinly sliced
- 5 radishes, thinly sliced on a mandolin
- 1 tbsp extra-virgin olive oil, plus extra to serve
- Meat glaze, warmed, to serve (see above)
- 1Toss cucumber in a bowl with 1 tsp fine sea salt and stand to draw out liquid (2 hours). Combine vinegar, sugar and 60ml (¼ cup) water in a small saucepan, bring to the boil, add onion, mustard, fennel and dill seeds and peppercorns and cool (20-30 minutes). Add drained cucumber and stand to lightly pickle while preparing beef.
- 2Season steak and grill over embers or medium-high heat on a barbecue (2-4 minutes each side, depending on thickness, for rare to medium-rare). Rest in a warm place for 10-15 minutes.
- 3Drain cucumber, reserving some of the pickling liquid. Combine with parsley, shallot and radish, and dress with olive oil, salt and 1 tbsp pickling liquid.
- 4Thickly slice steak diagonally across the grain. Season with salt flakes, drizzle with olive oil and serve with parsley salad and meat glaze.