Mouth-Watering Skirt Steak Poutine
Yield:
4 servings
Preparation time:
15 minutes
Cooking time:
30 minutes
Type:
Ingredients
- 4 Quebec Grain-Ged Veal skirt steaks (bavettes), 180 g (about 1/3 lb) eac
- 750 g French fries
- Salt and pepper to taste
- 350 g cheese curds
- 500 ml (2 cups) hot poutine sauce
- 30 ml (2 tbsp) fresh chives
Preparation
- Let the skirt steaks rest for about 20 minutes at room temperature.
- Meanwhile, cook the French fries in the oven or deep fryer until golden brown and crispy. Keep warm.
- When ready to cook the skirt steaks, preheat the barbecue to medium-high heat (about 425°F).
- Season the skirt steaks with salt and pepper, then place them on the hot, oiled grill. Cook for 6 to 8 minutes, turning the steaks a few times during cooking, for medium-rare doneness.
- Place the skirt steaks on a plate and let rest for 5 minutes before slicing against the grain.
- Divide the fries among plates or a large serving platter. Top with cheese curds and poutine sauce. Place the skirt steak slices on top of the poutine and sprinkle with chives.
Photo credit: Pratico-Pratiques
