Fi­esta skirt steak salad

Central and North Burnett Times - - LIFE -

Serves 4 In­gre­di­ents

800g beef skirt steak


1 small red onion, roughly chopped 75 ml bal­samic vine­gar 2 tbs ex­tra vir­gin olive oil ¼ tsp freshly ground pep­per ½ bunch co­rian­der, in­clud­ing stalks

Char­grilled veg­eta­bles:

1 yel­low cap­sicum, seeds and stems re­moved, sliced thickly length­wise 1 red cap­sicum, seeds and stems re­moved, sliced thickly length­wise 2 brown onions, sliced thinly into rounds 1 tbs ex­tra vir­gin olive oil 400g tin bor­lotti beans, rinsed 2 large toma­toes, quar­tered 1 tbs bal­samic vine­gar Sea salt and freshly cracked pep­per to taste

To serve:

2 ripe av­o­ca­dos, sliced 1 bunch rocket leaves, washed Ex­tra vir­gin olive oil, to serve


Place mari­nade in­gre­di­ents in a food pro­ces­sor and process un­til finely chopped and al­most a paste. Mar­i­nate steak for at least 30 min­utes in the mari­nade or up to two hours. Pre­heat a char­grill over high heat. Re­move beef from the mari­nade and wipe off what you can. Cook steaks 2 min­utes on each side for medium rare or 5 min­utes for medium and set aside to rest. Wipe pan with pa­per towel and do not change tem­per­a­ture of pan. In a mix­ing bowl, toss cap­sicum, and onion with oil, salt and pep­per then add to char­grill pan. Cook for 8--10 min­utes un­til very soft, add toma­toes and cook un­til grilled and soft­ened, adding the bal­samic vine­gar to­ward the end. Place rocket leaves on a plat­ter, top with caramelised veg­eta­bles and beans, then add av­o­cado slices and top with thinly sliced steak. Driz­zle with some ex­tra bal­samic and olive oil and serve.

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