SKIRT CROSTINIS WITH GREMOLATA AND MISO-MAYO

Our skirt steak and the accompanying recipe made it onto the cover of the No. 1 grilling magazine Fire&Food – an absolute recommendation!

250 g	Wagyu Skirt Steak
Something	Steak salt
2	Organic lemons (zest and a little juice)
1 bundle	Parsley
2	garlic cloves
70 ml	Milk
150 ml	Sunflower oil
1.5 tsp	Mustard
Something	salt and pepper
1 pinch	Sugar
1 tsp	Miso paste
Makes 8 small loaves of bread
175 g	Emmer flour, alternatively: whole wheat flour
75 g	Wheat flour type 550
1 tbsp	olive oil
150 ml	Milk
2 tsp	Coconut blossom sugar
1 tsp	Salt
1 tsp	baking powder
2 tbsp	dried and edible flowers

Knead all ingredients – except the blossoms – into a smooth dough. Then knead in the blossoms and shape the dough into a ball.
Let it rest for at least 30-45 minutes, preferably longer – this allows the blossoms to develop their full aroma.
Preheat the grill to 200 °C direct heat.
Divide the dough into 8 equal pieces and shape them into flatbreads.
Grill the flatbreads for about 4 minutes per side. Alternatively, they can also be perfectly prepared on a griddle or in a pan.

Prepare the grill: Preheat the grill to 250 °C and set up a direct and indirect area.
To prepare the gremolata and miso mayo: For the gremolata, finely chop the garlic and parsley, mix with lemon zest and a pinch of salt. For the miso mayo, whisk the milk and mustard until frothy, then slowly drizzle in the oil. Stir in the miso paste and season to taste with salt, pepper, and sugar.
Grilling skirt steak: Pat the steak dry, season with salt flakes, and grill over high heat on both sides. Turn several times until a crisp crust forms, then let it rest briefly in an indirect heat zone.
To serve: Cut out rounds of bread, for example using a serving ring, and spread gremolata on top. Slice the steak across the grain into thin strips, arrange them on the bread, top with miso mayo, and sprinkle with pink peppercorns.

YOU MIGHT ALSO LIKE THIS