Sherry Vinegar-Glazed Beef Skirt Steak with Tomatillo
- Basmati rice119 g434 kcal
- Beef skirt steak339 g837 kcal
- Canola oil23 ml203 kcal
- Coriander seed6 g18 kcal
- Jicama2 piece304 kcal
- Kaffir lime leaf1 bunch16 kcal
- Leek1 piece61 kcal
- Sea salt4 g0 kcal
- Sherry vinegar79 ml15 kcal
- Tomatillo1 piece11 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Sichuan-inspired comfort food: tender beef skirt steak paired with tomatillo, leek and jicama and basmati rice, finished with kaffir lime leaf and a hit of coriander seed. 1. Pat the beef skirt steak dry and season with sea salt, coriander seed. 2. Heat canola oil in a heavy pan and sear the beef skirt steak until it develops a deep golden crust, about 23 minutes. 3. Add tomatillo, leek and jicama to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the basmati rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.