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| Skirt Steak with Salted Apples & Dukkah First set the ribbed griddle or BBQ grill on high heat. 800g good-quality skirt steak (marble score 5+)  1 Tbsp avocado oil 1 tsp cumin seeds 1/4 tsp caraway seeds 1 tsp white peppercorns 1 lime 2 tsp salt flakes 4 sweet apples (Braeburn, Fuji, Pink Lady) 1/4 bunch watercress 1 tsp tarragon vinegar 1 Tbsp extra virgin olive oil 2 Tbsp pistachio dukkah Season the steak generously with salt and pepper, then drizzle with avocado oil. Set aside. Place the cumin, caraway and peppercorns in a mortar, then grate the lime zest in as well. Add the salt flakes and begin to pound. Pound the spiced salt until it forms a smooth mixture. Place the skirt steak on the hot ribbed griddle. Core the apples. Shave the apples into very fine slices using a mandoline slicer, then transfer to a medium mixing bowl. Turn the skirt steak. Dust the apple slices with spice salt and toss well. Pick the watercress leaves into sprigs and divide into four bunches. Drizzle the apples with tarragon vinegar and olive oil. Toss well. Remove the steak from the ribbed griddle. Make a stack of apple slices on each serving plate. Place a watercress bunch alongside. Carve the steaks and arrange next to the apples, then drizzle with remaining salad dressing. Sprinkle the dukkah over the steak. From: Fast Ed’s Dinner in 10. By Ed Halmagyi. Published by Random House. 
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