Beef thin skirt with black garlic butter, warm lentils and roasted cauliflower

Name: Beef thin skirt with black garlic butter, warm lentils and roasted cauliflower
Yield: 4
Ingredients: 800 g Beef thin skirt steak, trimmed of any silver skin (Main); 3 Tbsp Olive oil; 2 Tbsp Lemon juice; 1 Tbsp Oregano leaves, roughly chopped; 1 tsp Dried oregano; 75 g Butter, softened; 1 clove Black garlic, well chopped, I used Marlborough Garlic Noir (Main); ¾ cup Green lentils, rinsed; 350 g Cauliflower, cut into large florets, then florets sliced (Main); 4 Tbsp Olive oil; 1 Onion, finely sliced; 2 Garlic cloves, finely chopped; 1 tsp Ground ginger; ½ tsp Ground turmeric; ½ tsp Smoked paprika; 1 cup Tomatoes, chopped and canned in juice; ½ cup Vegetable stock; 1 Lemon, for a good squeeze of juice; 1 sprinkle Oregano leaves

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

VIEW PROFILE

Skirt steak needs cooking quickly over high heat or slowly for two to three hours. There is no in-between. Skirt steak has a wonderful mineral flavour that is deeply satisfying. A nice touch is to chargrill two lemon halves to serve on the side of this dish.

For the beef

800 g	Beef thin skirt steak, trimmed of any silver skin (Main)
3 Tbsp	Olive oil
2 Tbsp	Lemon juice
1 Tbsp	Oregano leaves, roughly chopped
1 tsp	Dried oregano

Black garlic butter

75 g	Butter, softened
1 clove	Black garlic, well chopped, I used Marlborough Garlic Noir (Main)

For the lentils and cauliflower

¾ cup	Green lentils, rinsed
350 g	Cauliflower, cut into large florets, then florets sliced (Main)
4 Tbsp	Olive oil
1	Onion, finely sliced
2	Garlic cloves, finely chopped
1 tsp	Ground ginger
½ tsp	Ground turmeric
½ tsp	Smoked paprika
1 cup	Tomatoes, chopped and canned in juice
½ cup	Vegetable stock
1	Lemon, for a good squeeze of juice
1 sprinkle	Oregano leaves

Directions

Using a sharp knife, lightly score the beef on both sides in a criss-cross pattern and place in a non metallicdish. Mix together the olive oil, lemon juice and fresh and dried oregano and pour over the beef, rubbing the marinade in with your hands. Cover and place in the fridge for 4-8 hours.
Mix the butter and black garlic together to form a paste. Cover and set aside. Or you could place butter and black garlic clove in a small food processor and process until you have a paste.
Heat the oven to 180C. Line a shallow baking tray with baking paper. Place the lentils in a large saucepan and cover well with water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes until just tender. Add more water if necessary during cooking. Be careful not to overcook.
Place the sliced cauliflower in a bowl, drizzle over 2 tablespoons olive oil and season. Tip out on to the tray in a single layer and place in the oven to cook for 20-25 minutes until tender. Remove from the oven and set aside.
Heat the remaining oil in a large heavy-based frying pan over a low heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and spices and cook for a further 1 minute. Add the tomatoes and stock and bring up to a simmer. Add the lentils and heat through, then the roasted cauliflower. Season with salt and freshly ground black pepper. Add a good squeeze of lemon juice and finish with a few oregano leaves.
Meanwhile cook the beef: Bring beef back to room temperature. Heat a barbecue grill or chargrill to very hot. Pat the meat dry and rub with a little extra oil. Cook on the hot grill for 2-3 minutes on each side. Remove to a warmed plate, season and dollop over the garlic butter. Cover loosely with foil and a clean tea towel and leave to rest for 15 minutes.
Thinly slice the beef and serve with all the buttery juices and the warm lentil and roasted cauliflower salad.