| 800g |
Beef skirt steak |
| Marinade: |
|
| 1 small |
Brown onion, roughly chopped |
| 75ml |
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 |
|
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 |
| 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. |
| 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. |
| 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. |
| 4 |
Drizzle with some extra balsamic and olive oil and serve. |
