Recipe for Easy Barbecue Beef – Skirt Steak a la Provencal
Beef · Main Course · Maison Mirabeau Wines · Provencal Recipes · TasteOne much overlooked cut of meat is skirt steak, cooked correctly it has so much flavour and the added benefit of being half the price of fillet. So when we saw two huge slabs of it in our local Waitrose we knew we’d found the perfect dish for that evening’s family feast, served with a hot, poured over garlic, herb and lemon vinaigrette…read more at Mirabeau Wine
Barbecue Beef a la Provencal
Juicy tender ribbons of bbq steak drizzled in garlic and olive oil with fresh roasted cherry tomatoes. Quick easy, healthy, delicious and budget friendly.
Ingredients
- 1 kg skirt steak
- olive oil
- 1 clove garlic chopped
- basil chopped, fresh if at all possible
- oregano chopped, fresh if at all possible
- parsley chopped, fresh if at all possible
- 1 lemon
Instructions
- First I made the vinaigrette to go over the meat once finished, as once it comes of the barbie you don’t have much time to mess around.
- Use about half a cup of olive oil and gently fry the chopped garlic to flavour the oil. Set aside.
- Prepare the meat by rubbing it with olive oil, salt and pepper.
- We made some simple new potatoes as a side dish, so cook those and have them ready to be served.
- Some green beans or roasted baby tomatoes would also be a nice addition.
- Once all’s prepared chuck the meat on the barbecue and cook for about 5 minutes each side (or a bit more if you don’t want it too raw).
- Please don’t overcook this cut of meat, as it will turn into a shoe-sole, I guarantee it.
- Whilst it’s on the grill, reheat the olive oil and add the chopped herbs, keep warm but don’t let it boil.
- Once the steak comes off, find a chopping board and cut it into thin-ish slices.
- Transfer the meat to your serving plate (unless the board does the trick) and pour over the hot sauce, making sure all the bits of meat are nicely covered.
- Sprinkle some more sea salt and squeeze a lemon over it all to finish off and decorate it with your roast baby tomatoes.
- Get it on the table as quickly as possible as it does go cold.
Notes
This dish worked like a treat, everyone loved it and yet it’s simple to prepare and doesn’t cost the earth.
Tried this recipe?Let us know how it was!
Rosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Next Post
The Book Van Gogh's Ear – The True StoryRelated Provence Articles
Grilled Anchovies Two Ways from the South of France
October 5, 2020
Eating anchovies is one of life’s guiltless pleasures. I say guiltless because they are affordable, good for you, and very sustainable. But best of all they simply taste great and are quick to prepare. All that is required is a hot grill, a drizzle of olive oil, and a bright squeeze of fresh lemons. Fresh …
Enjoy the Tastes of Provence Harvest Menu by Goût et Voyage
November 21, 2016
With the prospect of shorter days, cooler nights and relaxed meals with friends and family, Nutmeg enlisted Martine Bertin-Peterson to design a Provence Harvest Menu. This three-course meal is a celebration of the colours and flavours of autumn with pears, squash, lamb and a sweet finish. Accomplished only begins to describe Martine Bertin-Peterson a lady …
Fresh Figs Sweet and Savoury Recipes from Provence
August 18, 2021
Sweet and earthy, the fragrance of a fig tree full of almost ripe fruit is like standing in a pot of jam. The fig tree is known as the Common Fig. It grows both cultivated and wild in most countries that are close to the Mediterranean and in many parts of Asia. Some tree varieties …
Grilled Lamb Shoulder with Lemon, Garlic and Rosemary
November 21, 2022
Colder weather in Provence, or anywhere else, is the perfect excuse for making hearty dishes and serving wines that complement the earthy flavours. Below is a recipe for grilled lamb shoulder with a lemon, garlic, and rosemary infusion from author, chef, and journalist Susan Herrmann Loomis. This recipe comes from her cookbook French Grill: 125 Refined …
No Comment