American Fiesta Skirt Steak Salad

A quick, easy and healthy dinner option for the whole family.

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.

Serves: 4
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

Chargrilled vegetables:

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

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 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.