For the marinade:
1 each roughly chopped brown onion
1/4 cup balsamic vinegar
2 tsp extra virgin olive oil
1/4 tsp freshly ground pepper
1/2 bunch coriander, including stalks
For the steak:
2 pounds trimmed Aussie grassfed beef skirt steak
1 each yellow capsicum, seeds and stem removed, sliced thickly lengthwise
1 each red capsicum, seeds and stem removed, sliced thickly lengthwise
2 each brown onions sliced thinly into rounds
1 tbsp extra virgin olive oil
2 large quartered vine-ripened tomatoes
1 tbsp balsamic vinegar
Sea salt and freshly-cracked pepper to taste To serve:
1 bunch washed rocket leaves
14-ounce tin rinsed borlotti beans
2 each sliced avocados, ripe
Extra virgin olive oil to taste Method:
For the marinade:
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.
Preheat a chargrill over high heat. Remove steak 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. 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.To serve:
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.Chef Notes:
- 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.
- Leftovers can be wrapped up in a wrap the night before in foil and toasted the next day for lunch.
- Can serve with tinned refried beans instead of whole borlotti beans.
- You can substitute any soft cheese here such as goat cheese, grated tasty or labne (Mediterranean yoghurt cheese)