Skirt steak veracruz with buttermilk onions & salsa verde

Skirt steak veracruz with buttermilk onions & salsa verde

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Skirt (flank) steak is another thinking person’s steak as it requires some skill and is the only steak you will see in rural Mexico. This recipe is a summery type of beef dish. Veracruz sauce is a delicious all-rounder in the way that napoletana sauce is in Italy. The salty capers and anchovies are a great match for the beef. Fried onion rings were first served to me at the restaurant Pujol in Mexico City with veal tongue, and they work well with this steak too. This is a domestic version of the recipe, inspired by my travels.

Ingredients

Quantity Ingredient
1.5kg grain-fed skirt steak
olive oil
250ml Mexican salsa verde, to serve
Veracruz sauce, to serve

Marinade

Quantity Ingredient
1 small handful oregano leaves, finely chopped
25g best-quality anchovy fillets
25g capers
1 garlic clove, sliced

Onion rings

Quantity Ingredient
rice bran oil, for deep-frying
200g masa harina flour
or 250g semolina
1 teaspoon onion powder
1 teaspoon chilli powder
200ml buttermilk
1 white onion, sliced into 1 cm rounds, separated into rings
sea salt, to taste

Herb salad

Quantity Ingredient
1 small handful flat-leaf parsley
1 small handful tarragon leaves
1 small handful oregano leaves
olive oil, for drizzling
1/2 lime

Method

  1. To prepare the marinade, blend the ingredients together using a food processor or mortar and pestle, until they resemble a pesto-like relish.
  2. Cut the beef into 6 even-sized portions and coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 4 hours.
  3. Preheat the oven to 180°C.
  4. To make the onion rings half-fill a large heavy-based saucepan with rice bran oil and heat to 140°C.
  5. Combine the masa harina flour and onion and chilli powders in a medium bowl. Pour the buttermilk into a separate medium bowl and soak the onion rings for 2 minutes.
  6. Drain then dredge the onion rings in the flour. Fry in batches until just coloured. Remove using a slotted spoon and drain on paper towel.
  7. Increase the oil temperature to 180°C.
  8. Heat a good splash of olive oil in a large frying pan over high heat, until almost smoking. Sear the steak for 1 minute on each side. Transfer to a tray and place in the oven to keep warm.
  9. Refry the onions for 1–2 minutes, until a rich golden brown. Drain on paper towel and season with salt.
  10. For the herb salad, place the herbs in a small bowl, drizzle with oil and a squeeze of lime juice and toss to coat.
  11. To serve, thinly slice the steak, garnish with the herb salad and a tower of onion rings and serve with the salsa verde and Veracruz sauce.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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