Ingredients for 2-3 people
For the marinade:
100 ml soy sauce
4 tbsp Worcestershire sauce
2 bay leaves
2 lemon slices
1 tbsp dried rosemary
50 g butter
2 onions, roughly chopped
3 garlic cloves, finely chopped
2 tbsp honey
10 black peppercorns
1-2 tsp piri-piri sauce (depending on desired spiciness)
1 tbsp juniper berries, lightly crushed
For the meat:
600 g inside skirt steak
For the vegetables:
300 g Brussels endive, quartered
1 onion, finely chopped
50 g butter
For the rice:
150 g long grain rice
1 small onion, finely chopped
1 knob of butter (approx. 20 g)
2 star anise
2 cloves
1 bay leaf
Remaining marinade from the meat (approx. 3-4 tbsp)
1 red bell pepper, finely sliced
1 spring onion, thinly sliced
Salt to taste
Preparation:
Prepare the marinade: Combine all marinade ingredients in a bowl.
Marinate the meat: Place the inside skirt steak in a vacuum bag, add the marinade, and vacuum seal. Marinate in the refrigerator for at least 3 days to allow the flavors to penetrate.
Cook the rice: Cook the rice according to package directions in lightly salted water, then drain and set aside.
Prepare the onion sauté: Melt the butter in a pan over medium heat. Sauté the sliced onion until translucent. Add the star anise, cloves, and bay leaf and sauté briefly until the spices release their aroma (approx. 2 minutes).
Add the rice and marinade: Add the cooked rice to the pan and mix well with the sautéed onions. Add the remaining marinade from the meat and gently fold everything in.
Stir in the bell pepper and spring onions: Mix the finely chopped red bell pepper and spring onions into the rice. Remove the pan from the heat and let the rice sit for a few minutes (about 2-3 minutes) to allow the flavors to meld.
Sauté the Brussels endive: Heat a little butter or oil in a pan and gently sauté the endive and chopped onion until tender but still slightly firm to the bite. Season with salt and pepper.
Briefly sear the meat: Remove the marinated inside skirt steak from the bag, reserving the marinade. Sear the meat in a hot pan for 2-3 minutes on each side, depending on its thickness and desired doneness. Then let it rest briefly.
Nice to know: The inside skirt, also known as the inner hemisphere of the diaphragm, has a long but often overrated history in meat culture. Even in traditional European peasant cuisine, this cut was used, though mostly as boiled meat or for simple dishes, as it was considered too coarse-grained for fine dining. Prime cuts like filet mignon or ribeye were clearly the focus.
The inside skirt steak experienced its real rise in popularity in North and South America. In the 19th century, it was particularly prized in the USA by butchers and laborers who had access to less sought-after cuts but knew their intense flavor. In Mexico and Argentina, the cut simultaneously became a staple of barbecue culture. It was quickly recognized there that the inside skirt, when cooked briefly at very high heat, is exceptionally juicy and aromatic.
It wasn't until the late 20th century, with the trend towards nose-to-tail eating and alternative cuts, that the inside skirt also gained recognition in Europe's upscale restaurants. Top chefs discovered it as a characterful steak with rustic charm. Today, it is considered a prime example of how taste depends not on prestige, but on origin, maturation, and preparation.
