Serves four to six
600g (thick piece) Scotch beef skirt or rump steak; 2 onions, chopped very finely; 2 tbsp balsamic vinegar, plus a little extra; 500g Rooster potatoes; 250g watercress;
summer-harvest rapeseed oil
Put the beef in a wide, shallow dish and rub it all over with the onions and balsamic vinegar. Season and leave to marinate for 20 minutes.
Slice the potatoes and cook in a large pan of boiling salted water for 12 to 15 minutes, until just tender. Add the watercress and cover the pan for a minute to wilt the cress. Drain well, then toss in a tablespoon of the oil, salt and pepper. Keep warm.
Meanwhile, grill or barbecue the beef for six to eight minutes on each side for skirt or three to four minutes on each side for rump.
Remove the meat from the grill and cover with foil for five minutes, then thinly slice across the grain. Serve the beef strips piled on top of the potatoes and watercress, then sprinkle a little extra vinegar and oil over each portion.
Jacqueline O'Donnell is head chef at The Sisters restaurants in Glasgow's West End (
www.thesisters.co.uk)
