AT A GLANCE
Pablo Tordesillas recommends the inside cut of skirt for its flavour. When he was cooking at The Resident, Tordesillas served the steak with an onion sauce made by gently steaming onions for 24 hours to make a stock (this can be done in a stainless steel bowl set over water simmering in a saucepan), then puréeing and reducing it to a jus consistency. Here instead we've used a meat glaze of the sort that's sold in good butcheries and delis; if that's too much of an ask in the heat, the steak is also excellent served simply with the parsley salad.
|01||Toss cucumber in a bowl with 1 tsp fine sea salt and stand to draw out liquid (2 hours). Combine vinegar, sugar and 60ml (¼ cup) water in a small saucepan, bring to the boil, add onion, mustard, fennel and dill seeds and peppercorns and cool (20-30 minutes). Add drained cucumber and stand to lightly pickle while preparing beef.|
|02||Season steak and grill over embers or medium-high heat on a barbecue (2-4 minutes each side, depending on thickness, for rare to medium-rare). Rest in a warm place for 10-15 minutes.|
|03||Drain cucumber, reserving some of the pickling liquid. Combine with parsley, shallot and radish, and dress with olive oil, salt and 1 tbsp pickling liquid.|
|04||Thickly slice steak diagonally across the grain. Season with salt flakes, drizzle with olive oil and serve with parsley salad and meat glaze.|