This is a cracking recipe that really has the wow factor without breaking the bank. Bust it out at a BBQ party and it’ll be the star of the show.
You’ll get whole skirt steaks from you butcher and they’re still one of the cheapest cuts around. Just make sure you cook it rare to keep it tender.
FOR 4 HUNGRY PEOPLE
- 2 whole skirt steaks, from the butcher
- 3 dried guajillo chillies, soaked in boiling water to rehydrate
- 2 chipotle peppers in adobo sauce
- Juice 2 oranges
- Juice 3 limes
- 4 cloves garlic, minced
- 3 tbsp light fish sauce
- 3 tbsp light soy sauce
- 2 tbsp olive oil
- 1 tbsp cumin seed, toasted and ground
- 1 tsp ground coriander
- 2 tbsp dark brown sugar
- Coriander leaves and stalks to serve
- A large handful fresh tomatoes, deseeded
- Half a red onion, finely chopped
- 1 clove garlic, finely minced
- Juice of half a lemon
- Sea salt
- Extra virgin olive oil
- Groundnut oil
- In a bowl mix together the guajillo, chipotle, orange, lime, cooking olive oil, soy, fish sauce, cumin, ground coriander and brown sugar, add salt to taste and then remove a few tablespoons of the marinade and set aside. Place the steaks in a shallow dish and pour over the marinade, massaging it in all over. Cover with cling film and leave for at least two hours, but overnight is better.
- Make your tomato salsa for serving by chopping the deseeded tomatoes and adding them to the red onion, garlic, lemon juice, coriander stalks and leaves, extra virgin olive oil and sea salt.
- When you’re ready to eat, fire up your BBQ and wait for the coals to turn white, you’re looking for a seriously hot heat, 220°C will do it.
- Lightly oil the steaks with a drizzle of groundnut oil and put them on to the bars and cover, cook on each side for about 3 to 4 minutes before turning. To check doneness use a meat thermometer (easy to find online and cheap to buy) by piercing the centre of the steaks, you want it to be 110°F (44°C) when you take it off to rest briefly – this is because it keeps cooking when it’s not on the heat. Let it rest for about 10 minutes then finely slice and serve with the salsa spooned over the top, eat it with your preferred carb – both rice and tortillas work well.