Читать книгу Entertaining at Home - Rachel Allen - Страница 27

Skirt steak with spicy potatoes

A lunchtime steak is not for the faint hearted, so this is one to save for the weekend. Skirt steak is wonderfully tender and has a great flavour, though it needs to be cooked very quickly or it can overcook and toughen.

SERVES 6

750g (1lb 10oz) potatoes (unpeeled if small), cut into 1–2cm (½–¾in) dice

Salt and ground black pepper

75ml (3fl oz) olive oil

4 cloves of garlic, peeled and crushed or finely grated

1–2 red chillies, deseeded and finely diced

2 tbsp cumin seeds, toasted and ground (see tip below)

6 generous tbsp chopped coriander or parsley

6 thin skirt steaks (each weighing about 110g/4oz)

1 Place a saucepan of water on a high heat, add 1 teaspoon of salt and bring to the boil. Add the potatoes and cook for 3–5 minutes or until they have slightly softened, then drain thoroughly before tipping onto kitchen paper to dry completely.

2 Set a large frying pan on a high heat, pour in 50ml (2fl oz) of the olive oil and, when hot, add the potatoes and cook, tossing frequently, for 3 minutes. Add the garlic, chillies and cumin and cook for a further 3–5 minutes or until the potatoes are golden and crispy, then tip in the chopped herbs.

3 While the potatoes are cooking, fry the steaks. Place a separate frying pan (cast iron if possible) on a high heat and allow it to get very hot. Season the steaks on both sides with salt and pepper, add the remaining oil to the pan and cook the steaks for about 1 minute on each side. (If you overcook them, they will toughen.)

4 Remove the steaks from the pan and serve straight away (they can be kept warm in a low oven for 5–10 minutes, if needed) with the sautéed potatoes on the side.

RACHEL’S TIP

To toast and grind nuts or seeds, place the nuts or seeds in a frying pan on a high heat and cook, tossing frequently, for about 1 minute or until the nuts/seeds are browned. They toast very quickly, so take care not to burn them. To grind them into a powder, use a pestle and mortar, a coffee grinder dedicated to the purpose, or place the nuts or seeds in a plastic bag and use a rolling pin to crush them.