Free Range Chef

  BBQ Skirt Steak using low brine marinate with Chimichurri

• 1 kg Skirt Steak
• 300g Water
• 18g salt.
• 5 sprigs of Thyme
• 1 bay leaf

1. Place water in a pan and add salt and herbs.
2. Warm water until steam starts to rise and salt is dissolved.
3. Take of heat, put solution in a bowl, cool then refrigerate once cool enough.
4. Once solution is chilled, add meat making sure the meat is well covered by the solution.
5. Leave for a minimum of one hour but no more than 2hrs.
6. When it’s time, remove meat and rinse gently, get a clean bowl of water and add meat for 5 minutes, then remove and dry very well. This helps remove some of the salt and stops the brining process.
7. Score meat lightly with a sharp knife
8. Heat up your bbq till very hot , rub a thin layer of oil over the meat and season very lightly with salt
9. Place meat on the bbq scored side down and leave in the same spot for up to 4 minutes (depending on thickness). After 4 minutes turn over a cook for about 3 minutes
10. Remove from bbq and add the Chimichurri all over the scored side cover loosely and rest for 4-5 minutes, once rested serve by slicing thinly against the grain.