SKIRT STEAK WITH LLAJUA SAUCE AND BURNT GRAPES
Prep Time 20'
Cook Time 50'
Serves 4
INGREDIENTS
1kg skirt steak
0.5kg green grapes
200grs 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
chili 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. 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 color.
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 table top warming brazier by adding wood embers.
7. Plate the skirt steaks, grapes and sauce. Enjoy!
