Take a skirt steak about 30 cm long and pour some olive oil on top. Season it with salt and pepper. Next, sprinkle some espelete (mildly hot pepper from France). Take a sharp knife and cut slits along the stake to help tenderize it. Roll the steak over and do the same with another side.
It takes 4 minutes to cook this steak, 2 minutes on each side.
Get your grill nice and warm. Place the steak on the grill, make sure that you hear searing sound. When cooked, lay your skirt steak to rest.
Move on to chimichurri. Place 2 cloves of garlic and a pinch of rock salt into pestle and mortar. Then, add a touch of sugar. Next, add 1 tablespoon of fresh chopped oregano, 2 tablespoons of chopped fresh dill, 1 tablespoon of fresh mint and 2 tablespoons of parsley. Finally, add some salt and 1 teaspoon of lemon zest, along with lemon juice. Add some olive oil and make a puree.
Spread chumichurri thinly onto the steak.
Garnish for this skirt steak needs to be robust. Dice 100 g of chorizo and place it into a hot pan. Make sure that fat is melting. Add 2 tablespoons of chopped shallots and 1 chopped clove of garlic. Then, add 1 tin of cannellini beans. Give that a good stir. Then, add 3 tablespoons of chicken stock and 2 leaves of sliced rainbow chard. Cook until chicken stock is reduced. Finally add 50 g of cubed butter.
Slice your skirt steak really carefully and place it round the beans. Add some more chimichurri on top.