92 Grilled Marinated Blade-Steak of Beef

Name: Grilled Marinated Blade-Steak of Beef
Yield: For four people
Cuisine: French
Ingredients: salt and freshly-ground pepper; 1 tablespoon arachide oil; 15 g (½ oz) chopped shallot; 3 tablespoons red Algerian wine or Spanish wine; 800 g (1 lb 12¼ oz) beef in one piece, either blade steak or skirt, trimmed of all fat and sinew; 150 g (5¼ oz) softened butter; 2 teaspoons lemon juice; 2 teaspoons armagnac; salt and pepper; 2 level teaspoons mustard; 2 teaspoons Worcestershire Sauce; 5 tablespoons dry white wine; 3 anchovy fillets; 1 level teaspoon freshly-chopped tarragon; ¼ garlic clove, chopped; 1 tablespoon freshly-chopped parsley; 3 tablespoons olive oil; 3 tablespoons arachide oil

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Grillade de palette de bœuf à la marinade ‘To ennoble and tenderise a little-known cut’

Ingredients

Main ingredients

800 g (1 lb 12¼ oz) beef in one piece, either blade steak or skirt

Europe
France
Main course
Mediterranean
Gluten-free

Method

One day in advance

Marinating the Beef

Put the beef in a shallow earthenware dish and cover with the ingredients for the marinade – olive oil, arachide oil and wine. Allow to marinate in the refrigerator for a minimum of 24 hours, turning after 12 hours.