Aged skirt steak, crispy oysters, watercress and oyster puree

Aged skirt steak, crispy oysters, watercress and oyster puree

Nathan Outlaw's Home Kitchen
David Loftus

Beef and oysters are a great pairing and this is one of my favourite ‘surf and turf’ dishes. Skirt steak is a relatively inexpensive, flavourful cut – just be sure to buy really good-quality meat from a great butcher. You can use rump, sirloin or even fillet if you prefer, but I particularly like skirt steak with oysters.


Quantity Ingredient
4 portions skirt steak, 160-200g each
2 shallots, peeled and finely chopped
1 tablespoon chopped thyme
3 tablespoon red wine vinegar
5 tablespoon olive oil, plus extra for brushing
sea salt
freshly ground black pepper

For the watercress and oyster puree

Quantity Ingredient
olive oil, for cooking
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 large baking potato, peeled and thinly sliced
500ml * vegetable stock [rid:37736]
4 oysters, shucked, juices retained
2 bunches watercress, chopped

For the oysters

Quantity Ingredient
sunflower oil, for deep frying
8 pacific oysters, shucked, juices retained for the purée
100g gluten-free self-raising flour
100g cornflour
400ml ice-cold soda water

To garnish

Quantity Ingredient
a bunch watercress, leaves, picked


  1. Bring your steaks to room temperature. Mix the shallots, thyme, wine vinegar and olive oil together in a bowl; set aside.
  2. For the watercress and oyster purée, heat a medium saucepan over a medium heat and add a drizzle of olive oil. When hot, add the onion and garlic and cook for 2 minutes, without colouring. Add the potato and cook for 30 seconds. Pour on the stock, bring to the boil and simmer for about 10 minutes until the potato is soft. Take off the heat and add the oysters along with their juices, plus the juices from the oysters for deep-frying. Tip the contents of the pan into a colander set over a bowl to save the liquid. Now tip everything in the colander into a blender; set aside.
  3. Place a frying pan over a medium-high heat and add a little oil. When hot, add the watercress and fry briefly for 1 minute until wilted, then add to the blender and blitz to a smooth purée, adding enough of the reserved liquid to get the desired consistency. Transfer the purée to a bowl set over ice to cool quickly; this will help retain the colour.
  4. When you’re ready to serve, heat the oil for deep-frying the oysters in a deep-fryer or suitable deep, heavy pan to 180°C.
  5. To cook the steaks, heat a cast-iron griddle or large heavy-based frying pan over a medium-high heat. When it is very hot, season the steaks with salt (not pepper yet, it will burn) and brush them with oil. Lay the steaks on the griddle or in the pan and cook for 2 minutes each side for medium-rare (no longer or it will be tough). Transfer a warm plate, pour over the shallot and thyme marinade and set aside to rest; keep warm.
  6. To cook the oysters, mix the flour and cornflour together in a bowl and whisk in enough soda water to make a thick batter. Drop the oysters into the batter to coat, then carefully lift them out, one by one, and lower into the hot oil. Deep-fry for 1–2 minutes until crisp, then drain on kitchen paper. Season with salt and pepper.
  7. To serve, gently heat the watercress purée until warm, not hot. Season the steaks, slice and arrange on 4 warmed plates. Spoon some watercress purée alongside, top with the crispy oysters and finish with the watercress. Dress lightly with the marinade from the steaks and serve.
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