Mike’s Dry-rubbed Beef Skirt Steak with Bread Salad

15 minutes

5 minutes




500g Green Meadows beef skirt steak

1 quantity Mike’s Rub From Scratch!

1 loaf ciabatta

Drizzle olive oil

Flaky salt

1 packet (about 8) baby vine tomatoes, quartered

100g Kalamata olives

½ jar peppadews

handful chopped fresh Italian parsley

3 tbsp olive oil

2 tbsp good-quality red wine vinegar

Cracked black pepper

Mike’s Rub From Scratch!

1 tbsp each mustard, cumin and coriander seeds

4 tbsp sea salt

2 tbsp brown sugar

1 tbsp mustard powder

2 tbsp dried mixed herbs

2 tbsp smoked paprika

½ tsp cayenne pepper

1 tbsp cracked black pepper

2 tbsp garlic powder

Ingredients provided by:



Season beef with a generous amount of rub. Cook on a BBQ or cast iron pan over a high heat to avoid stewing. When meat is well coloured, remove and leave to rest while preparing the salad.

Tear ciabatta in pieces, drizzle with oil and sprinkle with salt. Fry bread on BBQ flat plate for about 10 minutes, until crispy.

In a large bowl, combine bread, tomatoes, olives, peppadews and parsley. Dress with combined oil and vinegar. Season with salt and pepper.

Slice beef thinly and skewer, serve with bread salad.

Mike’s Rub From Scratch!

Toast mustard, cumin and coriander seeds. Crush toasted seeds then mix together with all other ingredients. Store in an air-tight container.

Wine match:  Waipara Hills Equinox Pinot Noir 2014. 

Steak and red wine – a classic match