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
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800g beef skirt steak
Marinade
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1 small brown onion, roughly chopped
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75ml balsamic vinegar
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2 tablespoon extra virgin olive oil
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1/4 teaspoon freshly ground pepper
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1/2 bunch coriander, including stalks
Chargrilled vegetables
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1 yellow capsicum, seeds and stem removed, sliced thickly lengthwise
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1 red capsicum, seeds and stem removed, sliced thickly lengthwise
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2 brown onions, sliced thinly into rounds
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1 tablespoon extra virgin olive oil
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400g tin borlotti beans, rinsed
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2 large vine ripened tomatoes, quartered
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1 tablespoon balsamic vinegar
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Sea salt and freshly cracked pepper, to taste
To serve
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2 ripe avocados, sliced
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1 bunch rocket leaves, washed
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Extra virgin olive oil, to serve
Method
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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.
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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.
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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.