In a small bowl, combine all the rub ingredients and mix well.
02
In a separate bowl, combine all the salad ingredients, including ¾ teaspoon of the rub, and mix gently but thoroughly. Set aside at room temperature. If liked, allow to stand for at least 1 hour or up to 8 hours to meld the flavours.
03
Lightly coat the steak on both sides with oil and season on both sides with the remaining rub. Allow the steak to stand at room temperature for 15-30 minutes before grilling.
At the barbecue:
01
Prepare the barbecue for direct cooking over high heat (230-290ºC).
02
Brush the cooking grates clean. Grill the steak over grilling/direct high heat with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove the steak from the barbecue and leave to rest for 3-5 minutes.
Brush the cooking grates clean. Grill the steak over grilling/high heat with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove the steak from the barbecue and leave to rest for 3-5 minutes.
03
Season the salad with salt and pepper. Cut the steak across the grain into 5-mm/¼-inch-thick slices (the thinner the slices, the more tender the meat will be). Serve the meat warm with the salad. If liked, season the meat with a little more salt.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
Instructions
Ingredients
1 piece of skirt steak 750g-1kg
Sea salt and freshly ground black pepper
Rub
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cinnamon
Salad
1 can (400g) black beans, rinsed and drained
200g tomatoes, deseeded and finely diced
½ yellow pepper, diced
½ red onion, diced
2 spring onions, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Special Equipment
Instructions
In the kitchen:
01
In a small bowl, combine all the rub ingredients and mix well.
02
In a separate bowl, combine all the salad ingredients, including ¾ teaspoon of the rub, and mix gently but thoroughly. Set aside at room temperature. If liked, allow to stand for at least 1 hour or up to 8 hours to meld the flavours.
03
Lightly coat the steak on both sides with oil and season on both sides with the remaining rub. Allow the steak to stand at room temperature for 15-30 minutes before grilling.
At the barbecue:
01
Prepare the barbecue for direct cooking over high heat (230-290ºC).
02
Brush the cooking grates clean. Grill the steak over grilling/direct high heat with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove the steak from the barbecue and leave to rest for 3-5 minutes.
Brush the cooking grates clean. Grill the steak over grilling/high heat with the lid closed, until cooked to your desired doneness (8-10 minutes for medium rare), turning once. Remove the steak from the barbecue and leave to rest for 3-5 minutes.
03
Season the salad with salt and pepper. Cut the steak across the grain into 5-mm/¼-inch-thick slices (the thinner the slices, the more tender the meat will be). Serve the meat warm with the salad. If liked, season the meat with a little more salt.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.