Skirt steak skewers with grilled fennel
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill for direct & indirect grilling
Ingredients
• 250 g skirt steak (e.g. Wagyu)
• 1 tsp salt flakes
• 1 tsp Andaliman pepper
• 5 sprigs of thyme
• 3 tbsp maple syrup
• 1 tbsp olive oil
For the fennel:
• 1 fennel bulb
• a bit of salt
• 1 pinch of brown sugar
• some olive oil
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2 tsp mustard
• Juice of 1 organic orange
• 1 red chilli
• Salt
• Pepper
TIP from Björn Terhorst: “I use Andaliman pepper here because it has great citrus aromas.”
You can find this great recipe and more about skirt steak in FIRE&FOOD 02/2021!
Ceramic grills are available in our FIRE&FOOD shop!
preparation
➊ First preheat the grill and set up a direct and an indirect area at about 220 °C.
➋ Since the fennel takes significantly longer to cook than the skewers, we'll start with that too: Remove the fennel tips and put them aside for later. Then cut the fennel into eighths, coat the cut surfaces with olive oil and sprinkle a little salt and a pinch of brown sugar over everything. Now grill on each side for 2-3 minutes. When the vegetables have roasted aromas, place the fennel in the indirect area.
➌ Put the Andaliman pepper in the mortar and crush it. Add the salt flakes, oil, maple syrup and thyme leaves to the mortar and grind everything again. Cut the skirt steak in half across the entire surface. Then cut into strips and put in the previously prepared marinade. Mix everything well and put on skewers.
➍ Since the small skewers are cooked quickly, we now check whether the fennel is almost ready. It should cook indirectly for a good 20 minutes.
➎ For the fennel, mix the vinaigrette and stir together the oil, orange juice and mustard until everything is well combined. Add the honey and the deseeded, very finely chopped chili and season with salt and pepper.
➏ Grill the skewers directly on both sides for 1-2 minutes each. Keep an eye on the skewers as the syrup can cause the sugar in them to caramelize quickly (intentional) and then turn too dark (unintentional). The aim is of course for the meat to still be slightly pink.
➐ Serve the fennel with the vinaigrette and add the fennel tips. Add the skirt steak skewers and serve.
R ecipe by Bjoern Terhorst
Bjoern Terhorst is a master of the culinary game with fire – and knows how to awaken this passion in others with grill seminars and steak tastings. www.time-to-meat.de
Recipe from FIRE&FOOD issue 02/2021
