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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

American ‘Fiesta’ skirt steak salad

Chargrilled skirt steak sliced thinly against the grain , served on top of chargrilled and caramelized onion and multi-­colored capsicum, borlotti beans, tomato chunks, avocado slices and rocket leaves drizzled with balsamic vinegar and extra-­virgin olive oil.

American ‘Fiesta’ skirt steak salad
Prep time30 min
Cook time20 min
Total time50 min
Servings4
01

Ingredients

  • 800 g beef skirt steak

Marinade

  • 1 small brown 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 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
  • 1 Sea salt and freshly cracked pepper, to taste

To serve

  • 2 ripe avocados, sliced
  • 1 bunch rocket leaves, washed
  • 1 Extra-­virgin olive oil
02

Step-by-step method

  1. 01
    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.
  2. 02
    Preheat a char grill 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.
  3. 03
    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.
03

Chef's tips

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