SKIRT STEAK WITH CHIMICHURRI AND DIJONAISE

SKIRT STEAK WITH CHIMICHURRI AND DIJONAISE

SKIRT STEAK WITH CHIMICHURRI AND DIJONAISE

INGREDIENT   Serves 3

600 grams of Skirt steak, trimmed of fat

2 tablespoons of extra virgin olive oil

6 tablespoons of mayonnaise

4 tablespoons of Dijon mustard12071497_10153212493547683_999833728_n

6 basil leaves finely shredded

Salt and pepper to taste

1 large red chilli sliced

*Crusty bread to serve

Method

Rub skirt steak with olive oil, place on plate and cover with cling wrap leaving on counter top for 30 minutes. Heat griddle pan to hi (or BBQ grill) and grill meat for 4 minutes per side. Remove from heat, cover with foil and allow to rest for 20 minutes. For dijonaise, combine mustard, mayonnaise and basil in a bowl and set aside. Slice meat into medium slices and arrange on a board or serving platter. Spoon over chimichurri and garnish with sliced chilli. Place dijonaise and bread on board. Serve immediately