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Serves: 4 to 6

Chilli-Rubbed Skirt Steak with Black Bean Salad

Prep Time
25 min.
Cooking Time
8 - 10 min.
Method
Direct
Prep Time
25 min.
Cooking Time
8 - 10 min.
Method
Direct

Ingredients

Weber Ch2 Mesquitegrilledflanksteak 0072 Capture
  • 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.
  • 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.

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