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Skirt steak with watercress and barley salad
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 1
Oliver Rowe shares a simple steak recipe with a peppery salad that's full of texture and flavour
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Ingredients
For the steak
- 1 x 200g skirt steak
For the dressing
- 2 cm piece offreshly grated horseradish
- 2 tsp Dijon Mustard
- 1 tbsp Cider vinegar
- 4 tbsp single cream
- 2 tbsp chopped marjoram
For the salad
- 1 bunch Watercress, bottom stalks removed, small stalks still attached to leaves
- 1 handful pearl barley, cooked
- 1 small Shallots, finely diced
Method
1. Season the steak on both sides with salt and pepper, then brush with olive oil. Heat a griddle pan until smoking and fry the steak on both sides for 2-3 minutes (for rare), or until cooked to your liking. Remove from the pan and leave to rest for 5 minutes.2. In a small bowl, combine the horseradish, mustard, vinegar and cream. Season to taste with salt and pepper, then fold in the marjoram leaves.
3. Toss together the watercress, shallots and barley and transfer to a serving plate.
4. Thinly slice the steak and arrange on top of the salad. Drizzle with olive oil and the salad dressing and serve.
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