Skirt Steak with Jalapeño Pickle and Coriander Sauce (gf)

Skirt steak is inexpensive and quick to cook, so it is perfect for feeding a crowd. The jalapeño sauce cuts through the richness of the beef beautifully.

SKIRT STEAK

1 teaspoon smoked paprika

¼ teaspoon each salt and cracked pepper

1 tablespoon lime juice 3 tablespoons chipotle sauce

1 kilogram skirt steak or rump steak

JALAPEÑO PICKLE AND CORIANDER SAUCE

½ cup coriander leaves, finely chopped

1 red chilli, deseeded if desired, finely diced

1 clove garlic, crushed

2 tablespoons jalapeño pickle juice

1 tablespoon each apple cider vinegar and lime juice

2 teaspoons caster sugar

STEAK: In a bowl, combine the toasted cumin seeds, sugar, smoked paprika, salt, pepper, lime juice and chipotle sauce. Place the steak on a baking tray and pour over the marinade, using your hands to massage it into the meat. Cover with foil and chill for 1 hour.

SAUCE: Place everything in a bowl and stir to combine. Set aside.

Heat the barbecue grill to high. Grill the steak for 1 minute each side for 6-8 minutes altogether (6 minutes for rare, 8 minutes for medium-rare). Transfer to a cutting board and let rest for 8-10 minutes.

TO SERVE: Slice the steak and drizzle over half of the jalapeño sauce. Serve with the remaining sauce alongside. SERVES 6