Gary Maclean Spiced Skirt steak White Bean, Chorizo and Baby Spinach Stew


For the steak
4 x 200g Skirt steak
3 sprigs Rosemary
½ tsp Coriander seeds
½ tsp Cumin seeds
½ tsp Cajun seasoning
25ml Vegetable oil
1. For this recipe I would do it the day before you are looking to display, dry roast the coriander and the cumin seeds and crush in a grinder or a pestle and mortar.
2. Chop the rosemary, mix the toasted, spice with Cajun spice then add the oil.
3. Pop the stakes in a bag and add the spice mix. Massage the marinade into the meat and store overnight.
For the stew
4 x 300g Chorizo Rosario, sliced
1 Red onion, chopped
3 Garlic clove, crushed
1 Tin Mixed beans
3 Tomatoes, chopped
100ml Hot water
1 tbsp Tomato purée
1 tbsp Red wine vinegar
½ pkt Baby spinach
1 tbsp Fresh basil, chopped
1 tbsp Fresh parsley, chopped
2 sprigs Rosemary
2 sprigs Thyme
1 tsp Cajun seasoning
Spiced Skirt Steak – Cooked

1. Place the soaked beans in a medium pot cover with cold water, add the rosemary and the thyme and 1 clove of garlic.
2. Slowly bring to the boil and cook until softened.
3. Heat a saucepan over a medium heat.
4. Add the chorizo, onion and garlic and fry for 3-4 minutes, until the chorizo is golden brown all over. Be careful you don’t burn the garlic.
5. Add the remaining stew ingredients, except for the fresh herbs and the spinach.
6. Bring to the boil, then simmer for 10-12 minutes.
7. Add the herbs and the spinach stir well.
8. Pop a skillet or a pan onto the stove making sure the pan is hot add your steaks, sear on both sides quickly.
9. Allow the steak to rest before serving with your stew.

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