Skirt Steak, Chips and Mustard Sauce
Cook Time 45 minutes
1 x 500g piece of skirt steak
1 tsp extra virgin olive oil
3 desiree potatoes, peeled and cut into chips
1 French Shallot, finely chopped
¼ cup white wine
300ml thickened cream
2 tbsp Dijon mustard
½ tsp hot English mustard
Winter salad leaves (like radicchio, endive to serve)
Vegetable oil, for frying
Bring the steak out of the fridge an hour before cooking. Coat in oil and season with salt and pepper on both sides.
To make the sauce, melt butter in a saucepan over a medium heat and add the shallots. Sweat for a minute and then add the wine and reduce so there is only one tablespoon left. Add cream and reduce by half. Remove from the heat and whisk in the mustards. Warm up just before serving.
Heat a grill pan over a medium to high heat and cook the steak for 3-4 minutes on each side for medium rare. Rest and set aside.
Heat oil in a wok to 180°C. Add the chips in batches and cook for 3-4 minute or until golden brown and crispy. Season with salt.
Slice the steak against the grain and serve with chips, mustard sauce and winter leaf salad.