American ‘fiesta’ skirt steak salad

Tasteful American ‘fiesta’ skirt steak salad Recipe

Chargrilled skirt steak served with caramelised onion, capsicum and borlotti beans – a more refined take on the classic ‘steak and vegies’.
American ‘fiesta’ skirt steak salad
Prep Time : 0:30 | Cook Time : 0:20 | Total Time : 0:50 | Serving : 4 person.


  • 800g beef skirt steak


  • 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


  • 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.

User Review
0 (0 votes)