Grilled Skirt Steak With Horseradish Sauce

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 2
• 1 small bunch fresh rosemary
• sea salt & freshly ground black pepper
• olive oil
• skirt steak (one steak weighing 1 1/2 - 2 lbs)
• 1 large garlic clove
• 2 tablespoons creme fraiche or 2 tablespoons sour cream
• 1 tablespoon grated horseradish (fresh or store bought)
• sea salt & freshly ground black pepper
• 1 lemon
• extra virgin olive oil

Recipe

• 1 put a grill pan on a high heat and let it get screaming hot.
• 2 pick the rosemary leaves off the woody stalks and finely chop. mix with a good pinch of salt and pepper and scatter over your clean board.
• 3 drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
• 4 put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
• 5 halve your lemon and add a squeeze of juice to the bowl.
• 6 add a splash of extra virgin olive oil and mix well.
• 7 taste and add a little more horseradish if you think it needs to taste more fiery.
• 8 lay the steak in your hot pan and press down gently.
• 9 wait a minute, then turn over.
• 10 cut the tip off the garlic clove and discard. rub the hot, charred side of the meat with the garlic.
• 11 flip the steak again after another minute, repeat the garlic rub, and press down again.
• 12 for medium-rare meat, cook for around 4 to 5 minutes on each side. for well-done meat, cook for a few minutes more.
• 13 remove the steaks from the grill to a plate to rest for a few minutes. drizzle with a little olive oil to keep them from drying out.
• 14 place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
• 15 drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
• 16 alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.