Roasted Beef Skirt Steak with Freekeh and Yam

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.