Skirt steak tortillas with aubergine and herb oil

Name: Skirt steak tortillas with aubergine and herb oil
Yield: dinner for 2 people
Ingredients: 0 Outside skirt fleeced Black Angus USA; 0 Outside skirt USA Black Angus Prime -ca. 500~550 gram; 500 grams skirt steak /en/steaks/special-steaks/skirt-steak.html; 6 small tortillas; 1 aubergine; 1 small tub sour cream; 1 tablespoon jalapeños; 2 cloves garlic; 50 ml red wine vinegar; 50 ml extra virgin olive oil; Coarse sea salt; Freshly ground black pepper; A handful of fresh parsley

Winner 2024

Ingredients

dinner for 2 people

500 grams Skirt steak

6 Small tortillas

1 Aubergine

1 small tub Sour cream

1 tablespoon Jalapeños

2 cloves Garlic

50 ml Red wine vinegar

50 ml Extra virgin olive oil

Coarse sea salt

Freshly ground black pepper

A handful of fresh parsley

This recipe was created by Leonie ter Veld from gewoonwateenstudentjesavondseet.nl. She drew inspiration from Modern Caribbean Flavors by Helmi Smeulders, and it is exactly what you crave every now and then. Fast, spicy, easy and incredibly tasty. Comfort food at its best! WE LIKE. Leonie originally made it with sirloin tips, we chose skirt steak. But of course, you can use any steak you like. Filet mignon tips are also a great option.

Preparing skirt steak

Remove the skirt steak from the refrigerator and season with freshly ground black pepper. Cover the steaks with cling film and let them rest outside the refrigerator until they reach room temperature.

Grilled aubergine

Slice the aubergine into pieces about half a centimeter thick and sprinkle with coarse sea salt. Pat them dry with kitchen paper.

Heat a generous layer of olive oil in a frying pan and cook the aubergine slices until they are nicely browned. Cook them longer than you normally would. Use two pans if needed, as the slices should not overlap. Otherwise, just take your time.

Once the aubergines are nicely browned, set them aside and move on to the garlic herb oil.

Finely chop the garlic, parsley and jalapeños and mix with olive oil and red wine vinegar, preferably using a mortar and pestle. Add freshly ground black pepper and sea salt to taste and you have a delicious garlic herb oil.

Cooking skirt steak

Rub the skirt steak with olive oil and grill it in a grill pan or frying pan to medium rare. As a guideline, cook about 1 minute per centimeter per side, but it is better slightly underdone than overcooked. You can always give it a quick extra sear if needed.

Warm the tortillas in a dry pan until lightly browned on both sides. Spread them with sour cream and top each tortilla with about four slices of aubergine. Slice the steak and place it on top. If the steak has cooled down, you can quickly reheat it in the pan.

Finish the tortillas with the garlic herb oil and top with fresh herbs of your choice. If you like it, coriander works great, but fresh parsley is also delicious.

A quick and spicy dish, just the way we like it.

Enjoy!