6
PORTIONS
Ingredients
Marinade
- 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
- 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:
Method
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.
