Skirt Steak with Leafy Greens & Pecorino

4 skirt steaks, 220g to 250g each

Sea salt 

Black pepper 

1 tbsp extra virgin olive oil 

1 mixed bunch of leafy garden greens, chard, spinach kale etc

1/2 cup of parsley leaf’s

2 garlic cloves, finally chopped 

1 bunch of scallions

1 pinch of dried oregano 

1 pinch of chilli flakes, chipotle flakes are ideal

Pinch of salt & black pepper

1 cup of extra virgin olive oil 

4 tbsp red wine vinegar 

1 cup of frozen peas, defrosted 

A wedge of pecorino or any salty funky cheese 

Start by taking the steaks out of the fridge and letting them come up to room temperature for at least 30 minutes. The key to a good skirt steak is cooking it hard and fast until rare to medium rare, so it helps if the meat isn’t ice cold.

While the steaks are warming up, make the twisted chimichurri. Grab the greens, keeping back some whole leaves for wilting with the steak, then finely slice the rest with a sharp knife. Place them in a bowl with the roughly chopped parsley, garlic, half the sliced scallions, oregano, chilli flakes, vinegar and olive oil. Season well with salt and pepper.

Place a pan or griddle over a high heat. Season the steaks generously with salt and pepper, then drizzle with a little oil to coat. Sear for two minutes on each side, or until dark and nicely charred. The pan wants to be smoking hot. Remove the steaks and leave them to rest on a chopping board for 5 minutes. 

Add the remaining whole scallions and reserved greens to the hot pan and sauté for a minute or so, then add the peas and cook for another minute.

To serve, slice the beef against the grain and arrange on a sharing platter with the wilted greens. Spoon over a generous amount of chimichurri and finish with plenty of shaved pecorino.