Cooking guideline based on 3cm thick steak
- Rare: 4 minutes on each side
- Med-rare: 5 minutes on each side (recommended)
- Medium: 6 minutes on each side
- Well-done: Not recommended
Substitute skirt steak with ribeye, rump or sirloin steak
- Lightly coat the skirt steak with olive oil and season well with salt and freshly ground black pepper.
- Grill the steak in a griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above and take the thickness of the steak into account).
- In the meantime, make the salsa criolla. Cut the red onion, tomatoes and coriander as instructed above.
- Place the onions, tomatoes and coriander in a bowl, drizzle the olive oil and squeeze the lime juice over the top, toss to combine and season to taste with salt and pepper.
- Allow the meat to rest for half its cooking time before slicing it into thick slivers. Serve it with the simply delicious salsa criolla and fresh limes.
- 500g skirt steak
- Olive oil
- Limes, for serving
- 1 red onion, sliced
- 4 large tomatoes, cut into wedges
- 2 sprigs fresh coriander, roughly chopped
- 1 Tbsp olive oil
- Juice of 1 lime
- Salt and freshly ground black pepper
Tips & Tricks
For traditionally cooked Argentinian steak, grill the meat over a hot fire ‘asado’ style.