One of the lesser-known cuts,skirt steak has a bold,beefy flavour that makes it a good match for bitter leaves and tangy pickles.
800g skirt steak,trimmed
1 tsp cumin seeds,crushed
1 tsp coriander seeds,crushed
2 garlic cloves,crushed
¼ cup Worcestershire sauce
¼ cup extra virgin olive oil
1 small radicchio,cut into wedges
1 cupgiardiniera pickles,roughly chopped
¼ cup reserved pickling liquid from giardiniera
Combine the cumin,coriander,garlic,2 tablespoons Worcestershire sauce and 2 tablespoons oil in a small bowl. Season with salt and pepper and brush over the skirt steak. Set aside to marinade for 15 minutes at room temperature.
Preheat a chargrill pan over high heat. Brush the steak with oil. Place on the chargrill and cook,for 5 minutes. Turn and cook for a further 5 minutes,or until medium rare. Set aside,loosely covered,to rest.
Whisk the remaining Worcestershire sauce,oil and pickling liquid together. Place the radicchio wedges on a platter with the pickles and drizzle with dressing. Thinly slice the steak and serve with sour cream.
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