Grilled Skirt Steak With Horseradish Sauce

"Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a tasty little trick. You're watching the meat cook anyway, so you may as well keep busy and give it some love!"
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  • Put a grill pan on a high heat and let it get screaming hot.
  • Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
  • Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
  • Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
  • Halve your lemon and add a squeeze of juice to the bowl.
  • Add a splash of extra virgin olive oil and mix well.
  • Taste and add a little more horseradish if you think it needs to taste more fiery.
  • Lay the steak in your hot pan and press down gently.
  • Wait a minute, then turn over.
  • Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
  • Flip the steak again after another minute, repeat the garlic rub, and press down again.
  • For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
  • Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
  • Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
  • Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
  • Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.

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