Mojo Marinated Beef Skirt Steak with Roast Vegies & Parsley Salsa

After a great textured steak with supreme flavour? Sorted. The Curious Cuts Beef Skirt Steak loves a marinade and a char. Think South American cooking.

INGREDIENTS

• 1 packet Curious Cuts Beef Skirt Steak (approx. 1.5 kg)
• 6 large kestrel potatoes
• 5 tbsp olive oil
• 2 lemons
• 1 large orange
• 1/2 tbsp dried oregano
• 1 red bullhorn chilli
• 1 yellow bullhorn chilli
• 1 green bullhorn chilli
• 2 brown onions
• 1/2 bunch curly parsley
• 1 tsp dried chilli flakes
• 1/3 cup sour cream
• 2 tbsp chipotle salsa
• 2 tbsp mayonnaise
• Salt and pepper to taste

METHOD

1. Preheat the oven to 220°C. Cut the potatoes in half lengthways then place in a pot with salted water. Bring to the boil, reduce heat to medium then simmer for about 10 mins until just cooked. Drain potatoes then add to a baking tray. Drizzle 1 tbsp olive oil, season with salt and pepper and toss well. Roast in the oven for about 45 mins until golden brown.
2. Trim some of the excess fat from the beef then divide into 3-4 pieces. Squeeze the juice of one lemon and orange into a large bowl then add the dried oregano and some salt and pepper. Add the beef, coat well and marinate for about 30 mins.
3. Cut all the bullhorn chillies in half lengthways then remove the seeds. Place on a baking tray then drizzle over 1 tbsp olive oil and season with salt and pepper. Cook in the oven for about 15 mins until soft.
4. Peel the onions and slice into discs. Bring a large frying pan to high heat, drizzle 1 tbsp olive oil then add the onions. Cook for about 3 mins on each side until golden brown and soft. Remove from the pan and mix with cooked bullhorn chillies.
5. In the same frying pan on high heat, sear the beef for about 6 mins (turning every minute) until just cooked through. Remove from pan and rest for about 10 mins. You may have to cook in batches to avoid overcrowding the pan.
6. Finely chop the parsley leaves. Add to a bowl with the chilli flakes, the zest of one lemon and 2 tbsp of olive oil. In another bowl, mix the sour cream, the juice of a lemon, chipotle salsa, mayonnaise then season with salt and pepper.
7. Once rested, finely slice the beef against the grain then serve with roasted potatoes, bullhorn chillies and drizzle over chipotle dressing and parsley salsa.

Cook Time: 1 hour
Serves: 6