SKIRT STEAK WITH LLAJUA SAUCE AND BURNT GRAPES

SKIRT STEAK WITH LLAJUA SAUCE AND BURNT GRAPES

2/5

20 minutes

50 minutes

4

Skirt Steak with Llajua Sauce and Burnt Grapes is a bold celebration of fire, flavour, and finesse. This dish marries smoky, butter-basted beef with the spicy brightness of Bolivian llajua sauce and the unexpected sweetness of caramelised grapes. Slow-smoked over embers, then seared to medium-rare perfection, the skirt steak absorbs aromatic rosemary and roasted garlic, creating a savoury depth. The charred grapes and tangy tomato-chilli sauce elevate the dish with contrast and complexity. Dive into the full recipe now and elevate your grilling game to gourmet territory.

INGREDIENTS

1 kg skirt steak 
0.5 kg green grapes
200 grs muscovado sugar

FOR THE BUTTER MIX: 
300 grs butter
1 garlic head
sea salt
chopped rosemary
black pepper

FOR THE LLAJUA SAUCE:
1 big tomato/2 small ones
200 grs muscovado sugar
sea salt
red wine vinegar
chilli pepper powder
pepper

PREPARATION

  1. Take the skin off and hang the skirt steaks with the S-shaped meat hooks. Let them get that smoky flavour for about 30 minutes.
  2. Prepare the butter dressing: wrap in foil one garlic head and cook it on medium heat for about 20 minutes. Once ready, take out the garlic flesh and mix it with butter, sea salt flakes, chopped rosemary and black pepper.
  3. With a brush, spread skirt steaks with butter dressing. Grill the steaks on high heat, 8 minutes each side, so you will get them medium rare. Spread butter mix on both sides of the steaks.
  4. For Burnt grapes: preheat the secondary grate on high heat. Once it’s ready, take the grapes over the grate. Add muscovado sugar, olive oil, and cook until they get a beautiful burnt colour.
  5. For the llajua sauce: grate fresh tomatoes and mix with sea salt, dried chilli pepper powder, muscovado sugar, black pepper, red wine vinegar, and olive oil.
  6. Prepare the tabletop warming brazier by adding wood embers.
  7. Plate the skirt steaks, grapes and sauce. Enjoy!

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