Skirt Beef with Celeriac Remoulade

From Lakes on a plate episode 15: Windermere

Ingredients

  • 4 x 250g thick cut beef skirt steaks
  • salt and pepper
  • 1tbsp chopped fresh rosemary
  • 1tbsp chopped fresh thyme
  • 2tbsp olive oil

For the remoulade

  • ½ celeriac, peeled and grated
  • 1 lemon, zest and juice
  • 1tbsp Dijon mustard
  • Salt and pepper
  • Handful flatleaf parsley, chopped
  • 4tbsp mayonnaise

Instructions

  1. Get your barbecue really hot, smoking hot I would say so when the meat hits the grill you get that mouth-watering sizzle. Season your steak really well with salt, pepper, rosemary and thyme. Then drizzle with a little olive oil.
  2. Place your steak on the grill and cook on both sides for 3 minutes for rare to medium, 4-5 minutes for a more well done steak.
  3. For the remoulade, place the lemon juice and zest, mustard, seasoning and parsley into a large bowl. Mix together well and stir in the mayonnaise. Add in the celeriac and mix together.
  4. Serve with the steaks.