Main course

Roasted Beef Skirt Steak with Freekeh and Yam

Name: Roasted Beef Skirt Steak with Freekeh and Yam
Total time: 59 min
Ingredients: 1 bunch Sorrel; 69 g Water chestnut; 205 g Yam; 373 g Beef skirt steak; 3 g Salt; 42 ml Grapeseed oil; 123 g Freekeh; 4 g Mustard seed

by Andrii M.

Cooking time59 min

Calories2,081 kcal / portion

Creation dateJul 29, 2026

Rating

Beef skirt steak373 g921 kcal
Freekeh123 g437 kcal
Grapeseed oil42 ml371 kcal
Mustard seed4 g20 kcal
Salt3 g0 kcal
Sorrel1 bunch23 kcal
Water chestnut69 g67 kcal
Yam205 g242 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

Tender beef skirt steak paired with yam and water chestnut and freekeh, finished with sorrel and a hit of mustard seed. 1. Pat the beef skirt steak dry and season with salt, mustard seed. 2. Heat grapeseed oil in a heavy pan and grill the beef skirt steak until it develops a deep golden crust, about 24 minutes. 3. Add yam and water chestnut to the pan and cook until just tender, stirring in sorrel for fragrance. 4. Cook the freekeh separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.

Allergens

GlutenMustard