Featherblade steak with cauliflower mash, crisp leeks, puy lentils and truffle oil
Featherblade or skirt steak is one of my favourite cuts of steak, as it is incredibly good value but packed with flavour. It’s very lean, so it is juiciest and most tender cooked to rare or medium-rare and sliced across the fibres, which give the cut its feathery appearance. Truffle oil can be incredibly overpowering, but just a few drops can give this dish swagger. Serves two, calories per serving 485
- 200g featherblade (skirt) steak
- 1 tsp olive oil
- 1 tsp balsamic vinegar
- 1 small clove of garlic, crushed
- For the vegetables
- 1 small cauliflower, about 15cm across
- 70g puy lentils
- 1 clove garlic, whole but peeled
- 1 tsp olive oil for the lentils, plus 2 tbsp for cooking the leek
- 1 small leek, very thinly sliced
- 40g bunch watercress
- 1 tsp truffle oil
- Step 1 Rub the steak with the olive oil, vinegar, garlic and a hefty pinch each of salt and pepper. Leave in a dish for an hour (or overnight).
- Step 2 Break the cauliflower into florets, and steam until really tender – include the stem, it’s just as good to eat. Purée with a stick blender. Season well with salt and pepper.
- Step 3 Boil the puy lentils with the whole clove of garlic until the lentils are tender. Drain, then stir in the oil, and season with salt and pepper.
- Step 4 Cook the leek in the oil until crisp and golden.
- Step 5 Drain on kitchen paper, dabbing to get rid of as much oil as possible.
- Step 6 Pat the steak as dry as possible and cook on a hot griddle pan for about three to five minutes on each side, until cooked to rare.
- Step 7 Leave to rest for 15 minutes on a warm plate.
- Step 8 Divide the lentils and cauliflower purée between two plates. Slice the steak thinly across the grain and lay half on each plate.
- Step 9 Trickle the truffle oil over the cauliflower and sprinkle on the crisp leeks.
- Step 10 Finish with a posy of watercress.