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!
Full day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
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
A Delicious Recipe from a Friend for Eggplant Lasagna
April 25, 2017
Eggplants are a market staple in Provence. Although this recipe is more Italian in theme, you certainly can find lasagna on menus in Provence. Deep purple aubergines are a somewhat somber contrast to the bright red strawberries and tomatoes that you might find displayed on market stalls. This purple vegetable is a main stay in Provencal cuisine and certainly is a key ingredient in any ratatouille recipe.…
Barba Juan Barbagiuai or fried ‘ravioli’
May 7, 2015
Barba Juan, or Barbagiuai if you’re over in Liguria, translates as ‘Uncle John’, and the name’s relevance for this delicious, local dish remains a mystery for most. In his book ‘Flavours of the Riviera’, Colman Andrews offers one or two possible explanations, and the one that seems most plausible is that in Nice years ago …
BBQ Pork Chops with Sauce Verte a Summer Recipe
August 3, 2022
The latest dish from the Mirabeau Kitchen is pork chops with Ben’s signature adaptation of a ‘sauce verte’. This is a simple recipe, that works nicely for a Summer BBQ. Even better, you can make the sauce the day before to save time, and if you have any leftover sauce verte, you can keep it …
How to Brine your own Olives, Alpilles Style
March 7, 2018
The Olive Culture of Les Alpilles One of the ladies on our street gave Robin this as a gift when he came to the rescue and changed her gas bottle. She even put the olive branch on. It was so delicious I could have drunk the stuff, I practically did… I was in the village …
No Comment