Wicked Yoghurt-Marinated Angus Skirt





  • 300g Green Meadows beef skirt steak
  • 4 cloves garlic, crushed
  • 2 tbsp olive oil
  • 4 cracks peppercorns
  • ½ tbsp sea salt
  • ½ cup plain unsweetened yoghurt
  • 1 lemon, juiced
Pickled Shallots
  • 2 small shallots, peeled, thinly sliced
  • ¼ tsp coriander seeds, toasted, crushed
  • ¼ tsp fennel seeds, toasted, crushed
  • 2 tbsp cider vinegar
  • 1 tbsp brown sugar
  • ¼ tsp sea salt
  • ½ cup roughly chopped flat-leaf parsley
  • ¼ cup dill, roughly chopped
  • ¼ cup crumbled feta
  • 2 tbsp shallot marinade
  • 2 tbsp olive oil
  • ½ tbsp Dijon mustard
  • pinch sea salt and pepper


Ingredients provided by:


Combine all marinade ingredients. Rub over meat and leave to marinate for 20 minutes.

Combine all pickled shallots ingredients and allow to marinate. 

Heat a BBQ hot plate or cast iron pan, placing down the seasoned steak when hot, and cook either side for 3 minutes. Remember, colour is flavour! Remove steak from pan and allow to rest for 10 minutes.

Slice beef thinly and lay out on a serving dish. Scatter with pickled shallots followed by salad and finally sprinkle with dressing.

Wine match: 2014 Equinox Waipara Valley Pinot Noir

Aromas: Red berries, spice and rich cocoa with subtle earthiness.

Palate: Sweet red berry flavours with an elegant structure and ripe fruit tannins.

The earthy flavours of the Equinox Pinot Noir will complement the juicy barbequed beef.