Fiesta skirt steak salad
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
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
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.