Juicy BBQ’d skirt steak marinated in Camp Coffee and tamari, served in wraps with zesty mango-avocado salsa, tangy pink pickled onions and fresh rocket for a vibrant, flavour-packed feast.
Ingredients
For the steak marinade:
• 2 tablespoons Camp Chicory & Coffee Essence
• 6 tablespoons (90ml) tamari or soy sauce
• 1 clove garlic, minced
• 4 spring onions - trimmed and finely sliced
• 3 tablespoons vegetable oil
• 4 tablespoons runny honey
• 1kg skirt/goose/bavette steak
For the salsa:
• 1 ripe mango, flesh diced
• 1 ripe avocado, flesh diced
• 10g fresh coriander, finely chopped
• ¼ red onion, finely diced
• Optional: ½ jalapeño, finely chopped (add to taste)
• 1 teaspoon honey
• Zest and juice of 1 lime
• 2 tablespoons extra virgin olive oil
For the pink pickled onions:
• 1 red onion, finely sliced
• 2 tablespoons cider vinegar
• ½ teaspoon salt
To serve:
• Flat breads or tortilla wraps
• Rocket or other leaves
Preparation
Step 1
Marinate the steak: using a meat hammer or rolling pin, pound the thicker portion of the steak to make it the same thickness as the rest, then lightly score each side of the steak diagonally with a sharp knife (to help the meat absorb the marinade).
Step 2
Mix all the marinade ingredients together and pour it over the steak, cover and leave at room temperature for 2 hours.
Step 3
Make the pickled red onion: combine onion, vinegar and salt, cover and refrigerate for at least an hour.
Step 4
Make the mango salsa: toss all ingredients in a bowl to combine. Taste and adjust seasoning as needed.
Step 5
Cook the steak: turn the BBQ up high. Once hot, cook for 3 to 5 minutes on one side, then turn over and cook for a further 2 to 4 minutes for medium-rare (more time for a thicker piece of meat, less time for a thinner piece). Remove the steak from the grill and transfer to a board. Let the meat rest for 10 minutes before slicing it against the grain.
Step 6
Warm the flatbreads or wraps and serve with the steak, salsa and pickled onions, with some rocket scattered over.