Ingredients
For the skirt:
2 lb of skirt steak (coronet)
Salt from the mill
pepper from the grinder
Vegetable oil for greasing the grillage
For the salad:
11 oz. of Bobby, garden or Kenya beans, cooked
½ red, yellow and green peppers each
1 shallot
4 dried tomatoes
5 tsp of apricot vinegar
5 tsp of Bitburger Triple Hop'd Lager
2 fl.oz. of olive oil
1 handful of mixed leaf salads
Salt from the mill
pepper from the grinder
Equipment
Vegetable oil for greasing the grillage
Preparation
- Prepare the grill (with lid approx. 350 ° F - 425 ° F) for medium direct heat.
- Season the rock steak with salt, grease the grill rack and grill on both sides in direct heat with the lid closed for 3-4 minutes. Then let it rest for 6 - 8 minutes without heat and season with pepper.
- Cut the beans into small pieces. Peel the pepper and dice finely. Peel the shallots and cut them into fine cubes. To dice tomatoes. Mix all the ingredients for the pepper bean salad together and season with salt and pepper.
- Cut the skirt steak into slices, season with pepper and serve with salad.