Our skirt steak and the corresponding recipe made it onto the cover of the No. 1 grill magazine Fire&Food – an absolute recommendation!
Ingredients for 4 people
250 g Wagyu Skirt steak
Some steak salt
2 organic lemons (zest and some juice)
1 bunch Parsley
2 Garlic cloves
70 ml Milk
150 ml Sunflower oil
1.5 tsp Mustard
Some Salt and pepper
1 pinch Sugar
1 tsp Miso paste
For 8 small loaves
175 g Emmer flour, alternatively: whole wheat flour
75 g Wheat flour type 550
1 tbsp Olive oil
150 ml Milk
2 tsp Coconut blossom sugar
1 tsp Salt
1 tsp Baking powder
2 tbsp Dried and edible flowers
Preparation of flower bread from the grill
Knead all ingredients - except the flowers - into a smooth dough. Then knead in the flowers and form the dough into a ball.
Let it rest for at least 30-45 minutes, longer if you like - this will allow the flowers to develop their full aroma.
Preheat the grill to 200 °C direct heat.
Divide the dough into 8 equal-sized pieces and form into flatbreads.
Grill the flatbreads for approx. 4 minutes per side. Alternatively, they can also be perfectly prepared on the fire plate or in the pan.
Preparation of skirt steak crostinis with gremolata and miso mayo
Prepare the grill: Preheat the grill to 250 °C and set up a direct & indirect area.
Prepare gremolata & miso mayo: For the gremolata, finely chop the garlic and parsley, mix with lemon zest and a pinch of salt. For the miso mayo, mix the milk and mustard until foamy, then slowly add the oil. Stir in the miso paste and season with salt, pepper and sugar.
Grill skirt steak: Pat the steak dry, season with salt flakes and grill on both sides at high heat. Turn several times until a strong crust forms, then let it rest briefly in the indirect area.
Serve: Cut out the bread, e.g. with a serving ring, and spread the gremolata on top. Cut the steak into thin strips across the grain, place on top, top with miso mayo and sprinkle pink pepper on top.
