Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Steak & Marinade
- 500 g skirt steak
- 2 tbsp avocado oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- Juice of 1 lime
Charred Corn Salsa Verde
- 1 ear of corn (or 150g canned corn, drained)
- 1 large bunch coriander (about 40g leaves and stems)
- 1 jalapeño, roughly chopped (seeds removed for less heat)
- 1 garlic clove
- 2 tbsp red wine vinegar
- 1 tsp honey
- 75 ml extra virgin olive oil
- salt
- pepper
Method
Marinate
Combine avocado oil, garlic, cumin, smoked paprika, salt, and lime juice. Coat the skirt steak well and marinate for at least 10 minutes (or up to 2 hours in the fridge).
Salsa Verde
Char the corn directly on a gas burner, in a dry hot pan, or under the grill until blackened in spots. Allow to cool slightly, then cut kernels off the cob.
Blend coriander, jalapeño, garlic, red wine vinegar, honey, and olive oil in a food processor until smooth. Season well.
Fold the charred corn kernels through the blended salsa. Adjust seasoning.
Steak
Heat your pan or BBQ grill until screaming hot. Remove steak from marinade and pat lightly dry.
Cook skirt steak 2–3 minutes per side for medium-rare. It's a thin cut — don't overcook it.
Rest for 5 minutes, then slice thinly against the grain. Spoon charred corn salsa verde over the top and serve.
