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BARBECUED SKIRT STEAK WITH SWEET & SOUR BEETROOT SAUCE

Serves
4
Prep
10mins
Cook
1hr
DIFFICULTY
medium
Ingredients
  • 600g piece Omugi skirt steak
  • 2 Tbsp Worcestershire sauce
  • ¼ Tbsp extra virgin olive oil
  • 2 brown onions, very finely diced
  • 6 cloves garlic, minced
  • 4 bay leaves
  • ½ bunch thyme leaves
  • 12 white peppercorns
  • 4 star anise, toasted
  • 2 cinnamon sticks, toasted
  • 2 cups red wine
  • ½ cup port
  • 1L beef stock
  • 250ml beef jus
  • 2 medium beetroots, grated
Method
  • Marinate the skirt steak in Worcestershire sauce with half the oil, then refrigerate overnight. Sauté the onions, garlic, bay leaves, thyme, peppercorns, star anise and cinnamon sticks in a saucepan for 10 minutes, until the onions are softened.
  • Pour in the wine and port, then bring to a simmer for 2 minutes. Pour in the stock and 1L water, then simmer rapidly until the mixture is reduced to 2 cups, then strain through a fine sieve.
  • Add the jus and beetroot to the sauce and simmer for 10 minutes.
  • Cook the steak over a hot barbecue grill for 8 minutes, turning several times, until medium rare. Set aside to rest for 3 minutes, then carve and serve with the sauce.
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