Delicious Australia - (10)October 2020

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

BEN

DEARNLEY

FOOD PHOTOGRAPHY

CHRIS COURT

STYLING

KIRSTEN JENKINS

THE CHEF AND

THE BUTCHER

thesoftsandof

thebeach.

A:Likea whale?

C:I’m beached!

BARBECUEDSKIRT

STEAKWITH

OYSTER,MISO&

SEAWEEDBUTTER

SERVES 4

1 tbsmixedblackand

whitesesameseeds

2 norisheets,tornintosmallpieces

1kgbeefskirtsteak(substitute hanger

orflanksteak),trimmed

French fries, to serve

OYSTER,MISO& SEAWEEDBUTTER

(MAKESAPPROX350G)

250gunsaltedbutter, at room

temperature

2 tbsoystersauce

1 tbswhite(shiro)miso

2 norisheets,torn

1 tbssesameoil

1 tbs ginger, grated

Fortheoyster,misoandseaweedbutter,

placeallingredientsina foodprocessor

andpulse,scrapingdownthesides

occasionally,untilwellcombined.

Seasontotasteandsetasideatroom

temperature.(Leftoverbuttercan be

frozenforupto3 months).

Tomakethenorisalt,placethesesame

seeds,norisheetsand 21 / 2 tbssaltflakes

ina smallfoodprocessorandpulseuntil

finelychoppedandcombined. Set aside

untilreadytouse.

Placetheskirtsteakona largeoven

tray and season both sides liberally with

C:WhenI firstgottoAustralia,I went
ona triptoFraserIslandandI remember
wehadsteakssomewhere but they were
grilledbadly...
A:Whyareyouholdingthedictaphone
soclosetoyourmouth like you’re
Beyoncéona mic?
C:...andtheycutthesteaksopenin the
middle,thenputoystersinsidethem!
Andtheywerecalledcarpetbags – who
onearthcameupwiththat?
A:That’sa classicdish.
C:Maybein Australia,butnotin Ireland!
I don’tthinkthis is ever going to make it
inIreland.
A:It’sa MargaretFultonclassic.
C:Is it?I’mnotsureshewouldappreciate
yousayingthat.I thoughtit washorrible!
ButI hearit’sa riffonsurf‘n’turf,so
I haveupdatedit.I’vemadeanoyster
butterwithoystersauce,miso,nori,
sesameandginger.Youblendallthat
withbutterand serve it over a grilled
skirtsteak.
A:Thatwillbetasty!Skirtsteakis a
classic.Tender,juicyandcheap.You
cookit fastovera highheat.Justsear
it,thencookit fora fewminuteson
eachside– youwantit tobea little
undercookedsoit’snottough.
C:Yes,youdon’twanttoovercookit
becausethenit’slikeeatinga shoe.
A:Exactly.I would aim for the rare side
ofmedium.
C:Anythingaftermedium,forgetabout
it.LikeI said:shoe.I alsoaddeda
seaweedsaltfora seasoning– youjust
blitznorisheets,sesameseedsandsalt.
A:Youstarteda bitrockywiththis one,
butthishasturnedoutnicely.
C:Yeah,I starteda bitrockylikeI was
on the sea shore and then I finished on

ColinFassnidgeandAnthonyPuharichdraw

inspirationfroma retrocreation to serve up a

modern take on surf ‘n’ turf.

halfthenorisalt.Leavesteaktostandat

roomtemperaturefor 30 minutes or until

thefridgechillhasgone.

Preheata lightlygreasedbarbecueor

chargrillpanoverhighheat.Grillsteakfor

3-4minutesoneachside,oruntilcooked

toyourliking.Removefromtheheatand

rest,looselycoveredwithfoil,for

10-12minutesbeforeslicingtoserve.

Slicesteakintostripsandservewith

a generousspoonofoyster,misoand

seaweedbutter.Scatterwithremaining

norisaltandservewithfries.

Skirtsteakmightnotwinanyawards

foritsappearance,butit is renowned

forbeingfullofflavour,versatileand

cost-effective.Thiswell-marbledbut

muscularcutcallsforfast,hotcooking

methods,likegrillingorbarbecuing,

toachieveexcellentresults.Or,if

marinating,optforsomethingacidic

tohelptenderisethemeat.Oncecooked,

skirtsteakis bestservedsliced–

goagainstthegrainofthe meat to

maximise tenderness.

BUTCHER’SCUT

SKIRT STEAK

36 delicious.com.au

MEAT MARKET.