Try this: Fiesta skirt steak salad

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Preparation time: 30 minutes

Cook time: 20 minutes

Serves: 4


  • 800 g beef skirt steak


  • 1 small red onion, roughly chopped
  • 75 ml balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1⁄4 tsp freshly ground pepper
  • 1⁄2 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 tbsp extra virgin olive oil
  • 400 g tin borlotti beans, rinsed
  • 2 large tomatoes, quartered
  • 1 tbsp 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 char grill 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 caramelized vegetables and beans, then add avocado slices and top with thinly sliced steak. Drizzle with some extra balsamic and olive oil and serve.


  • Serve salad rolled up as burritos in store-bought, warmed flour tortillas as a ‘do-it-yourself’ rustic dinner in the centre of the table.
  • Leftovers can be wrapped up in a wrap the night before in foil and toasted the next day for lunch.
  • Serve with tinned refried beans instead of whole borlotti beans.
  • Substitute any soft cheese such as goats cheese, grated tasty or labne.

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