In this marinated skirt steak recipe we’ll guide you through the process of preparing the perfect marinade to infuse the skirt steak with rich and savory goodness. Discover the art of marinating the steaks for a few hours or even overnight to enhance their tenderness and taste.
Skirt steak has quite a bit of texture, so it is vital to cut the steak across the grain, otherwise the steak will be chewy to eat.
Serve the beautifully cooked steak on a bed of heated red peppers (capsicum for Australians), adding a burst of color and texture to the plate.
Christopher Whitehead is Head Chef of Palings Kitchen & Bar, the latest evolution of ivy’s open-air courtyard. This warm and welcoming informal eatery offers four distinct dining choices with Christopher overseeing the deli and grill featuring salads, gourmet sandwiches, roasts and more.
Since joining Merivale in 2007, Christopher has led the kitchen at Mad Cow, ivy’s former New York-style grill achieving one hat in the Sydney Morning Herald Good Food Guide 2011. There, Christopher created dishes that were produce driven, using the best seasonal ingredients to create flavoursome food and culinary delights. Mad Cow closed in October 2012 to allow for Palings Kitchen & Bar.
Earlier in his career, Christopher worked with Gay Bilson and Janni Kyritsis at Berowra Waters Inn for four years learning his trade in every department of the kitchen until he was lured by Peter Doyle (est.) at Cicada with whom he worked for a further five years.
In 2002, Christopher received his first Sydney Morning Herald Good Food Guide hat for Bond Restaurant. The following six years Christopher was executive chef at one of Sydney’s busiest and most successful restaurants, the Opera Bar, which at its peak served over 5,000 covers per week.
