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the Ingredients
Instructions
This skirt steak accompanied perfectly with a fiery red chilli sauce is a dish you won’t forget!
Method:
- In a medium saucepan combine the dried chillies with enough cold water to cover them generously. Bring to boil and then reduce the heat to medium-low. Cover and simmer until the chillies are very soft, around 30 to 40 minutes.
- While the chillies are simmering, make the salad. In a large bowl combine the romaine, radishes, coriander, onion, and pickled jalapeños (without their liquid). Sprinkle the feta on top, cover and then refrigerate.
- In a small bowl whisk the sour cream, mayonnaise, and the pickling liquid. Season with ¼ tsp pepper, cover, and refrigerate.
- When the chillies are very soft, finish making the sauce. Lift the chillies from the saucepan and put them into a small food processor, reserving the simmering liquid. Add 60ml of the simmering liquid and 3 tbsp oil to the food processor. Puree until smooth for 3 to 5 minutes. If the chilli puree isn’t smooth after 5 minutes, strain the mixture through a fine mesh strainer, pressing on the solids to extract as much puree as possible. Discard the solids in the strainer. Season the puree with the cumin, ¼ tsp salt, and ¼ tsp pepper. Transfer 3 tbsp of the chilli puree to a small bowl and set aside for serving.
- Pat the steaks dry with paper towels and place in a dish. Coat the steaks on both sides with 1 tbsp oil. Pour the remaining chilli puree over the steaks and turn to coat. Season the steaks evenly with salt and pepper. Let the steaks marinate at room temperature for 20 to 30 minutes.
- Prepare the grill for direct cooking over high heat (230° to 280°C).
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired liking; 4 to 6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and cover with foil to keep warm.
- Drizzle the dressing over the steak and salad and serve.
- In a medium saucepan combine the dried chillies with enough cold water to cover them generously. Bring to boil and then reduce the heat to medium-low. Cover and simmer until the chillies are very soft, around 30 to 40 minutes.
- While the chillies are simmering, make the salad. In a large bowl combine the romaine, radishes, coriander, onion, and pickled jalapeños (without their liquid). Sprinkle the feta on top, cover and then refrigerate.
- In a small bowl whisk the sour cream, mayonnaise, and the pickling liquid. Season with ¼ tsp pepper, cover, and refrigerate.
- When the chillies are very soft, finish making the sauce. Lift the chillies from the saucepan and put them into a small food processor, reserving the simmering liquid. Add 60ml of the simmering liquid and 3 tbsp oil to the food processor. Puree until smooth for 3 to 5 minutes. If the chilli puree isn’t smooth after 5 minutes, strain the mixture through a fine mesh strainer, pressing on the solids to extract as much puree as possible. Discard the solids in the strainer. Season the puree with the cumin, ¼ tsp salt, and ¼ tsp pepper. Transfer 3 tbsp of the chilli puree to a small bowl and set aside for serving.
- Pat the steaks dry with paper towels and place in a dish. Coat the steaks on both sides with 1 tbsp oil. Pour the remaining chilli puree over the steaks and turn to coat. Season the steaks evenly with salt and pepper. Let the steaks marinate at room temperature for 20 to 30 minutes.
- Prepare the grill for direct cooking over high heat (230° to 280°C).
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired liking; 4 to 6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and cover with foil to keep warm.Grill the steaks over high heat, with the lid closed, until cooked to your desired liking; 4 to 6 minutes for medium rare, turning once or twice. Remove the steaks from the grill and cover with foil to keep warm.
- Drizzle the dressing over the steak and salad and serve.
In the kitchen:
At the barbecue:
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