Skirt Steak with Cilantro Butter and Charred Cucumber over Creamy Buckwheat

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Take the skirt steak out of the refrigerator 15 minutes before cooking so it loses its chill.

2. 2

   In a small bowl, mix 40 g butter with the chopped cilantro, lemon zest, 15 ml / 1 tbsp lemon juice, 1 minced garlic clove, and a pinch of salt. Set aside at room temperature to make the cilantro butter.

3. 3

   Season the skirt steak with 15 ml / 1 tbsp olive oil, smoked paprika, half of the black pepper, and 4 g salt. Rub well on both sides.

4. 4

   Heat a medium saucepan over medium heat. Add 15 ml / 1 tbsp olive oil, the shallot, and 1 minced garlic clove. Cook for 2 minutes until fragrant.

5. 5

   Add the buckwheat groats to the saucepan and toast for 1 minute, stirring constantly. Pour in the beef stock, add 2 g salt, and bring to a boil.

6. 6

   Once boiling, reduce to low heat, cover partially, and cook the buckwheat for 12 to 15 minutes until tender and most of the liquid has been absorbed.

7. 7

   Stir the heavy cream and 15 g / 1 tbsp butter into the buckwheat. Cook 2 minutes more, stirring, until creamy. Adjust salt if needed and keep warm.

8. 8

   Meanwhile, heat a heavy skillet or cast-iron pan over high heat until very hot. Add the skirt steak and sear for 2 minutes per side.

9. 9

   Transfer the skillet with the steak to the oven and cook for 4 to 6 minutes at 220°C / 425°F for medium doneness, or until the center reaches about 57°C / 135°F. Remove the meat and let it rest for 8 minutes with 15 g / 1 tbsp of the cilantro butter on top.

10. 10

    In the same skillet, add 15 ml / 1 tbsp olive oil if needed. Place the cucumber cut side down and add the smashed garlic clove. Cook over high heat for 2 to 3 minutes until lightly charred.

11. 11

    Turn the cucumber, add 15 ml / 1 tbsp lemon juice, the remaining butter, the rest of the black pepper, and a pinch of salt. Cook 1 minute more, basting the cucumber with the melted butter.

12. 12

    Slice the skirt steak thinly against the grain. Serve a base of creamy buckwheat, arrange the beef on top, add the charred cucumber, and finish with the remaining cilantro butter and chopped fresh mint.