Skirt steak is lean, it's also a cheap steak cut to buy. It is, though, incredibly lean and with a strong, lengthwise grain and needs to be cooked to rare or medium-rare to have a tender texture.

Ingredients

• 1 beef skirt, well trimmed
• olive oil
• chopped fresh rosemary, about 1 teaspoonful
• salt and freshly ground black pepper
• 1-2 cloves garlic, peeled and finely chopped

Mushroom Sauce

• 250 - 350 grams mushrooms, halved or quartered
• 25 grams butter
• 2 cloves garlic, peeled
• 1 sprig rosemary
• 1/3 - 1/2 cup red wine
• 1/2 cup cream
• salt and pepper to season

Method

1. Remove the beef from the fridge 30-45 minutes before cooking. For any steak to cook to a melt-in-the-mouth rare or medium-rare, it's important-actually essential-to have the steak at room temperature. While the steal is coming to room temperature, prepare the Mushroom Sauce - see below.
2. Using a sharp knife, cut a shallow criss-cross pattern on both sides of the steak. On both sides, drizzle with olive oil and season well with salt, pepper, a little chopped fresh rosemary and the garlic. Rub the seasoning ingredient into the steal well. Cover and set aside for 15 minutes to marinate.
3. Heat a frying pan or a cast iron, ridged frying pan until very, very hot. Place the skirt steak into the pan and cook for 3 minutes. It's best time this. Turn the steak over and cook the other side for 3 minutes. This will cook the skrt steak to rare. If yo would like medium rare, cook the steak for 4 minutes oneach side.
4. Remove from the heat, take the steak from the pan, and set aside to rest for a good, 5 minutes to rest. This allows the juices in the meat that have been blasted with the heat to be re-absorbed into the meat as opposed to spilling out when carved.
5. Once rested, carve on an angle into thin slices. Serve stuffed into a baguette or focaccia bun or served atop rice with the mushroom sauce.

Mushroom Sauce

1. Place the mushrooms, butter and garlic and a saucepan with a good dash of water into a saucepan and simmer until the juices have reduced. Add the red wine and simmer until the juices have almost all evaporated. Adf the cream and simmer until lovely and thick. Season with salt and pepper.