Chargrilled skirt steak sliced thinly against the grain , served on top of chargrilled and caramelized onion and multi-coloured capsicum, borlotti beans, tomato chunks, avocado slices and rocket leaves drizzled with balsamic vinegar and extra-virgin olive oil.
Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes
800g beef skirt steak
1 small brown onion, roughly chopped
75ml balsamic vinegar
2 tbsp. extra-virgin olive oil
¼ tsp. freshly ground pepper
½ bunch coriander, including stalks
1 yellow capsicum, seeds and stem removed, sliced thickly lengthwise
1 red capsicum, seeds and stem removed, sliced thickly lengthwise
2 brown onions, sliced thinly into rounds
1 tbsp. extra-virgin olive oil
400g tin borlotti beans, rinsed
2 large vine-ripened tomatoes, quartered
1 tbsp. 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 blend or up to two hours.
Preheat a BBQ over high heat . Remove meat from marinade and wipe off what you can. Cook steak pieces 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.