American ‘Fiesta’ skirt steak salad

Chargrilled skirt steak sliced thinly against the grain , served on top of chargrilled and caramelized onion and multi-­colored capsicum, borlotti beans, tomato chunks, avocado slices and rocket leaves drizzled with balsamic vinegar and extra-­virgin olive oil.

  • Serves 4
  • Prep Time 30 mins
  • Cooking Time 20mins
American ‘Fiesta’ skirt steak salad


  • Serves 4


Chargrilled vegetables

To serve

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  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. Drizzle with some extra balsamic and olive oil and serve.


  1. You can serve salad rolled up as burritos in store-­ bought , warmed flour tortillas as a ‘do‐it-­yourself’ rustic dinner in the center of the table
  2. Leftovers can be wrapped up in a wrap the night before in foil and toasted the next day for lunch.
  3. Can serve with tinned refried beans instead of whole borlotti beans.
  4. You can substitute any soft cheese here such as goats cheese, grated tasty or labne (Mediterranean yoghurt cheese).