Skirt Steak with Roasted Root Veg Salad

Skirt Steak with Roasted Root Veg Salad

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Reading previous recipe blogs you’ll know I enjoy the flavour of the lesser known cuts of steak such as Flat Iron and Bavette, and in this recipe the Skirt steak falls into this category nicely. These steaks cost a little less than your typical sirloin, fillet and rib eye, but eat like a million dollars!

We are also in the right month to enjoy beautiful new potatoes, tasty beetroot and delicious peas from the pod, making the salad a real celebration of the season!

Ingredients for 2:

  • 6 new potatoes
  • 4 raw beetroot
  • 1 red onion, skinned
  • few sprigs of  rosemary
  • 150g peas (can be frozen)
  • handful of rocket/spinach
  • 50g toasted pumpkin seeds (optional)
  • 1 x 250g Skirt steak
  • Cold pressed rapeseed oil , plus extra for the grate
  • Sea salt flakes and freshly cracked black pepper


  1. Preheat the BBQ for 180-200c indirect roasting heat, with the lid down and vents open.
  2. Place the potatoes, beetroot and onion into a medium bowl, drizzle with oil and season with salt and pepper. Tumble together until everything is evenly coated, before placing on the grate in the area of indirect heat and close the lid. Roast for 30-40 minutes, or until the potatoes, beetroot and onion are soft to the squeeze and a pairing knife can be inserted into the centre with ease. Remove from the grill and cool on a tray.
  3. Boil a small pan of salted water and cook the peas for 1 minute, or until they are floating at the surface. Drain off the hot water and top up with cold water from the tap. This will stop the peas from cooking and lock in their vivid green colour.
  4. Heat a dry frying pan on a medium heat and tip in the pumpkin seeds. Toss in the pan a couple of times until the seeds are a light golden colour and remove to a cold plate to cool.
  5. Remove the steak from the fridge half an hour ahead of cooking to take the chill off. Season on both sides with the sea salt flakes and freshly cracked pepper, and drizzle over with some cold pressed rapeseed oil.
  6. Once the vegetables have cooled, cut the potatoes in half. Top and tail the beetroot and cut into halves and quarters, and quarter the onion separating the layers.
  7. Turn the BBQ up to a 250-270c 50:50 heat setup ready to grill the steak.
  8. Add the vegetable pieces to a large salad bowl with the rocket, drained peas and seeds, and drizzle with a little more oil. Lightly toss the salad and put to one side, ready to serve.
  9. Brush the grill clean using a wire brush and apply some rapeseed using a heat resistant brush. Put the steak on the direct heat and close the lid. Cook for a minute and a half before opening the lid and turning it over. Close the lid and cook for a further minute and a half before checking the core temperature using a digital temperature probe. For rare steak cook to 47c and for medium cook up to 60c.
    *Skirt steak should not be cooked passed medium as it will be tough.
  10. Remove from the BBQ to rest for 10 minutes on a clean plate before slicing across the grain and serving with the roasted root vegetable and green salad.

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