Chargrilled skirt steak served with caramelised onion, capsicum and borlotti beans – a more refined take on the classic ‘steak and vegies’.

Prep Time : 0:30 | Cook Time : 0:20 | Total Time : 0:50 | Serving : 4 person.

Ingredients

• 800g beef skirt steak

Marinade

• 1 small brown onion, roughly chopped

• 75ml balsamic vinegar

• 2 tablespoon extra virgin olive oil

• 1/4 teaspoon 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 tablespoon extra virgin olive oil

• 400g tin borlotti beans, rinsed

• 2 large vine ripened tomatoes, quartered

• 1 tablespoon 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

Method

• Step 1

  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.

• Step 2

  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.

• Step 3

  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.