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Skirt steak with corn salsa and roasted capsicum relish

Name: Skirt steak with corn salsa and roasted capsicum relish
Prep time: 190 min
Cook time: 45 min
Total time: 235 min
Yield: 6
Ingredients: 1 cup flat-leaf parsley leaves; 1/2 cup coriander leaves, plus extra to serve; 3 garlic cloves; 2 tsp chopped oregano leaves; 1 spring onion, chopped; 1/2 cup (125ml) olive oil; 1 1/2 tbs sherry or red wine vinegar; Juice of 1/2 lemon; 1.2kg wagyu skirt steak; 4 red capsicums; 4 tomatoes; 1 long red chilli; 1 garlic bulb; 2 tbs olive oil; 2 tbs sherry or red wine vinegar; 2 tomatoes, seeds removed, chopped; 1 large Lebanese cucumber, seeds removed, chopped; 1 corn cob, chargrilled; 1/2 small red onion, finely chopped; 1 avocado, chopped; 1 garlic clove, finely chopped; 2 tbs lime juice; 1/2 x 400g can black beans, rinsed, drained; 1/4 cup chopped coriander; 1/2 tsp pimenton (smoked paprika); 1/3 cup (80ml) olive oil

2 ratings

3h 10m

45m

Skirt steak with corn salsa and roasted capsicum relish

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All the elements in this dish work together to create a delicious gourmet meal - perfect for summer entertaining.

1 cup flat-leaf parsley leaves
1/2 cup coriander leaves, plus extra to serve
3 garlic cloves
2 tsp chopped oregano leaves
1 spring onion, chopped
1/2 cup (125ml) olive oil
1 1/2 tbs sherry or red wine vinegar
Juice of 1/2 lemon
1.2kg wagyu skirt steak

Roasted capsicum relish

4 red capsicums
4 tomatoes
1 long red chilli
1 garlic bulb
2 tbs olive oil
2 tbs sherry or red wine vinegar

Corn salsa

2 tomatoes, seeds removed, chopped
1 large Lebanese cucumber, seeds removed, chopped
1 corn cob, chargrilled
1/2 small red onion, finely chopped
1 avocado, chopped
1 garlic clove, finely chopped
2 tbs lime juice
1/2 x 400g can black beans, rinsed, drained
1/4 cup chopped coriander
1/2 tsp pimenton (smoked paprika)
1/3 cup (80ml) olive oil

Method

1.

Preheat oven to 220°C. For the marinade, place parsley, coriander, garlic, oregano, spring onion, oil, vinegar and lemon juice in a small food processor and whiz until well combined. Coat the meat in the marinade, then cover and place in the fridge for 3 hours or overnight.
2.

For the relish, place capsicum, tomatoes, chilli and garlic in a baking paper-lined roasting pan and roast for 15 minutes or until well charred. Transfer the capsicum to a bowl, cover with plastic wrap and set aside for 15 minutes to sweat, then peel. Peel the tomatoes, chilli and garlic cloves. Roughly chop all the vegetables and combine in a bowl with the oil and vinegar. Season and set relish aside.
3.

For the salsa, combine all ingredients in a bowl. Season and set aside.
4.

Preheat a barbecue or chargrill on high. Brush excess marinade off the meat and cook for 4-5 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 10 minutes to rest.
5.

Slice the steak and serve with the salsa, relish and extra coriander leaves.