Skirt of beef recipe

• 4 100g skirt steaks
• 1 Pinch of salt and pepper
• 1 Splash of Rape seed oil to dress meat
• 1 Clove of garlic
• 1 Handful rough chopped parsley
• 1 tbsp Heaped of small capers
• 1 Lemon, juice & zest
• 1 cup Rape seed oil
• 300 g (10.6oz) Parsnips
• 300 g (10.6oz) Maris piper potatoes
• 50 g (1.8oz) Butter
• 1 Splash of cream

1. Peel & boil parsnips and potatoes until soft and ready to mash.
2. Make a smooth puree with cream, butter & season to taste.
3. While the potatoes are cooking make the dressing.
4. Place all the ingredients in an empty jam jar, replace the lid and shake vigorously.
5. Check for seasoning.
6. Dress the meat with rape seed oil, salt & pepper.
7. Use a red hot skillet or frying pan, cook steaks each side for 1 - 2 mins.
8. Place a mound of potato & parsnip puree on plates.
9. Add sliced steaks, resting on top of puree, then spoon over dressing.
10. Serve immediately and enjoy the melt in the mouth steak!

skirt steaks, salt, oil, garlic, handful rough, capers, lemon, oil, potatoes, butter, cream

Taken from www.lovefood.com/guide/recipes/11739/gary-kingshotts-skirt-of-beef (may not work)