What about some grilled flank steak, asado style?


 

Jules B

TVWBB Member
The missus and I had friends over a couple of weeks back for a party at ours and for once I didn't fancy serving ribs or pulled pork which is what I cook most of the time for that kind of get together as I can cook it ahead of time, so just to change things a bit, I didn't cook anything low and slow, just grilled on the kettle and my other half outdid herself in terms of side dishes! :p

We did chicken, & sausages which were good but the real star of the show was the big hunk (about 800g) of skirt steak (or "onglet" as we say in French) which I grilled on the kettle served with an Argentinian style chimichurri marinade, I find this a very convivial way to serve steak to a bunch of people, just grilling a big slab of skirt and slicing it in strips across the grain so that everyone can help themselves! A few pics will explain better than 1000 words:






Miss Jules side dishes were not too shabby either:

fresh tomatoes Italian bruschettas:


Really tasty goats cheese, figs, balsamic vinegar and tomatoes puff party tart:


If anyone is interested I'll ask her to write down the recipes for the side dishes and post them in the relevant section on the forum! :o

Enjoy, Jules
 
Very fine looking cook Jules. It's always great to see a husband and wife team. Congrats on a great cook.
 
Jules, feel free to PM me the recipes for both of the sides! The proteins look fabulous as well, sadly I would be the only one to launch full faced into the beef, my wife does not have the interest I do! I've done a few flank/skirt/flatiron with chimichurri and love them! Nice feast!
 
Thanks all for the kind feedback on the cook, thing is that skirt steak is such a simple and straightforward piece of meat to do you don't need to plan long ahead or spend a lot of time monitoring the pit, just leave it to rest at ambient temp for an hour before cook, simply rub with a drop of olive oil and sea salt crystal and throw on a screaming of grill for 3-4 minutes per side, I then put it on the other side of the grill to finish it off indirect for another 8 minutes, give it 10 minutes rest on a chopping board covered with foil to draw the juices back into the meat and slice across the grain, that's it! :-)

for or those of you in the UK (Phil M), I get my skirt steaks from Tesco Extra butcher counter, I know tesco sometime gets bad rep but I have never been disappointed by the unity of their fresh butcher counter meat, that skirt sells for £9/kg which is a good price, and most of the time the butcher will have whole skirts sides >1kg vac packed in their back fridge.
 
You and the missus did a great job on that dinner, looks terrific. Barb and I do the team thing on almost every cook we do. Working together makes it so much more enjoyable.
 
Congrats Jules that is one fantastic cook. You and the Mrs. are a great team. Yes I would love to have her recipes please.
 
Skirt steak looks p e r f e c t !!
For italian bruschetta may I suggest to scratch some fresh garlic on bread before topping with tomatoes and oil ??
 
Congrats Jules that is one fantastic cook. You and the Mrs. are a great team. Yes I would love to have her recipes please.

Hi Barb, I know it's ben a while since you requested the recipe but I really struggle to get Mrs Jules to agree to spend 5 minutes writing it down for me, but better late than never I finally have it"! See below:

Miss Jules B Kick butt BBQ Summer Wonder Puffy Tart

Ingredients:
  • 1 roll of puff pastry (serve 6 people on average)
  • 2 sweet peppers (red long variety) See picture
  • 50 gr goat cheese
  • 3/4 figs without skin
  • rocket leaves
  • 2 handful of cherry tomatoes
  • 2 dashes of extra virgin olive oil
  • dry or fresh chopped parsley
  • 1 egg yolk

Method:
  • Take the puff pastry out of the fridge at least 15 minutes before laying it on a rectangular baking tray
  • Beat 1 egg yolk and brush it around the edges
  • Score with knife around the edges 1 cm and prick the centre with a knife
  • Cook until golden, then let it cool down

Meanwhile, you will have prepared the red peppers ahead, as follows:
  • Sprinkle some salt over the peppers after rinsing them and removing the penduncle (stem) and seeds
  • Let them cook until the skin bubbles at 180C Fan Oven / 200C
  • Remove them from the oven and let them cool down for few minutes until the skin comes off easily
  • Cut them in little pieces and season with olive oil and dry/fresh chopped parsley

At this point, you will be ready to decorate the pastry which will have a lovely golden colour throughout and will have "collapsed" in the centre
Chop the cherry tomatoes, figs and goat cheese. Position them in the centre by making sure to spreading them over nicely; add the peppers previously prepared. Then add leaves of rocket as decoration over them.


Pic of the finished product:



This is a really good recipe to serve as a show stoppingside dish to a summer BBQ party and brings a bit of freshness to the table!

Enjoy!
 
Hi Tim, I remember you wanted the recipe for the goat's cheese, fig and peeper tart, I have just posted in this thread as promised, even if late. Enjoy!
 

 

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