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Skirt steak with corn salsa and roasted capsicum relish
Skirt steak with corn salsa and roasted capsicum relish
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Prep Time:
190 minutes
Cook Time:
45 minutes
Total Time:
235 minutes
This dish creates a gourmet summer meal, perfect for entertaining.
Ingredients:
  • 250.00 ml flat-leaf parsley leaves
  • 125.00 ml coriander leaves, plus extra to serve
  • 3 garlic cloves
  • 2 tsp chopped oregano leaves
  • 1 spring onion, chopped
  • 125ml olive oil
  • 30.00 ml sherry or red wine vinegar
  • Juice of 1/2 lemon
  • 1.2kg wagyu beef skirt steak
  • 4 red capsicums
  • 4 tomatoes
  • 1 long red chilli
  • 1 garlic bulb
  • 36.40 gm olive oil
  • 40.00 ml sherry or red wine vinegar
  • 2 tomatoes, seeds removed, chopped
  • 1 large Lebanese cucumber, seeds removed, chopped
  • 1 corn cob, chargrilled
  • 1/2 small red onion, finely chopped
  • 1 avocado, chopped
  • 1 garlic clove, finely chopped
  • 42.00 gm lime juice
  • 1/2 x 400g can black beans, rinsed, drained
  • 62.50 ml chopped coriander
  • 1/2 tsp pimenton (smoked paprika)
  • 80ml olive oil
Instructions:
  • Preheat your oven to 220C. In a small food processor, blend parsley, coriander, garlic, oregano, spring onion, oil, vinegar, and lemon juice until smooth. Coat the meat in the marinade, cover, and refrigerate for at least 3 hours or overnight.
  • To make the relish, line a roasting pan with baking paper and roast capsicum, tomatoes, chili, and garlic until well charred, about 15 minutes. Let the capsicum sweat in a covered bowl for 15 minutes, then peel them. Peel the tomatoes, chili, and garlic, then roughly chop all the vegetables. Combine them in a bowl with oil and vinegar, season to taste, and set the relish aside.
  • In a bowl, mix together all salsa ingredients, season to taste, and set aside.
  • Heat up your barbecue or chargrill on high. Remove any extra marinade from the meat and grill each side for 4-5 minutes for a medium cook, or to your preferred level of doneness. Place the cooked meat on a plate, lightly cover with foil, and let it rest for 10 minutes before serving.
  • Slice the succulent steak and plate with the vibrant salsa, zesty relish, and a sprinkle of fresh coriander leaves.

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