Skirt steak is one of the tastiest pieces of beef imaginable, and very lean. It is at its best when quickly grilled or fried, and served rare. Longer cooking tends to toughen it
To make the Mango Salsa, peel the mango and slice the flesh away from the stone. Chop it and mix it with the rest of the ingredients. Put in a bowl, cover with cling film and refrigerate overnight, or preferably for 2–3 days.
To make the marinade, mix all the ingredients together. Slash the meat in two or three places on each side, place in a shallow bowl, and pour the marinade on top. Leave for several hours. When ready to cook, heat the grill, remove the meat from the marinade, reserve it, and make sure that the meat is not only back at room temperature but also reasonably dry. Grill for 5–8 minutes on each side for rare, 8 minutes for medium and 10–12 minutes for well done. Remove the steak from the grill, and allow to rest for 5–10 minutes before slicing it across the grain. Mix the meat with
Use papaya or pineapple, instead of mango, in the salsa.
You could also cut the meat into small strips and stir-fry it. Serve this with steamed rice, rather than tortillas or pitta bread.
© 1995 Frances Bissell. All rights reserved.