Skirt Beef Crostini with Pickled Garlic, Horseradish and Watercress

Ingredients

1kg Skirt beef

2 tbsp Olive oil

1 tsp Sea salt

1 tsp Cracked black pepper

1 Ciabatta loaf

2 tbsp Olive oil

2 tbsp Horseradish sauce

4 tbsp Sour cream

200g Watercress

2 Bulbs garlic

200ml White vinegar

Here’s how

First to pickle the garlic, peel the cloves of garlic and place in a small saucepan with the vinegar.

Bring the pan up to the boil and simmer for 5 minutes.

Remove from the heat and leave to cool.

Store the pickled garlic in a clean jam jar in the fridge.

Pat the beef dry with some kitchen roll, then drizzle with the olive oil.

Season the steak well with salt and pepper on both sides.

Preheat the grill pan, then add the steak.

Cook for 6-7 minutes on the first side, then cook for 2 minutes for rare, 4 for medium and so on.

Use a digital probe thermometer to check the core temperature of your beef.

50c RARE

55c MEDIUM RARE

60c MEDIUM

65C MEDIUM WELL

70C WELL DONE

While the beef is cooking cut the ciabatta into 2-3 cm thick slices and place on a tray in the oven for 10 minutes to crispy up at 170c

Mix together in a bowl the horseradish and sour cream.

When the bread is crisp remove from the oven and place on a serving plate.

Spoon on the horseradish cream.

When the steak is cooked, remove from the pan and rest for 5 minutes before carving with a sharp knife across the grain of the beef, doing it this way will mean it is extra tender.

Add the slices of beef to the crostini and top with fresh watercress and a couple of pieces of the pickled garlic