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American ‘fiesta’ skirt steak salad
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevated skirt steak with caramelized onions, peppers, and borlotti beans - a gourmet twist on the traditional steak and vegetables dish.
Ingredients:
  • 800g beef skirt steak
  • 1 small brown onion, roughly chopped
  • 75ml balsamic vinegar
  • 36.40 gm extra virgin olive oil
  • 1/4 tsp freshly ground pepper
  • 1/2 bunch coriander, including stalks
  • 1 yellow capsicum, seeds and stem removed, sliced thickly lengthwise
  • 1 red capsicum, seeds and stem removed, sliced thickly lengthwise
  • 2 brown onions, sliced thinly into rounds
  • 18.20 gm extra virgin olive oil
  • 400g tin borlotti beans, rinsed
  • 2 large vine ripened tomatoes, quartered
  • 20.00 ml balsamic vinegar
  • Sea salt and freshly cracked pepper, to taste
  • 2 ripe avocados, sliced
  • 1 bunch rocket leaves, washed
  • Extra virgin olive oil, to serve
Instructions:
  • In a food processor, blend marinade ingredients until finely chopped and almost a paste. Marinate steak in the blend for at least 30 minutes or up to two hours.
  • Preheat a fiery char grill. Take the marinated meat and pat dry. Grill steak pieces for 2 minutes on each side for medium rare or 5 minutes for medium. Allow the steak to rest. Quickly wipe the pan with a paper towel without adjusting the heat.
  • Combine capsicum and onion with oil, salt, and pepper in a mixing bowl. Transfer the mixture to a chargrill pan and cook for 8-10 minutes until very soft. Add tomatoes and continue cooking until grilled and softened, then stir in balsamic vinegar towards the end. Place rocket leaves on a platter, layer with caramelized vegetables and beans, top with avocado slices and thinly sliced steak. Finally, drizzle with extra balsamic and olive oil before serving.

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