Marinated Grilled Skirt Steak with Mango Salsa and Chilli Salsa

Name: Marinated Grilled Skirt Steak with Mango Salsa and Chilli Salsa
Yield: Serves 6–8
Ingredients: coriander sprigs, to garnish; 2–3 red or green chillies, deseeded and chopped; 2–3 red or green chillies, deseeded and chopped; 2 lb / 900 g piece of skirt steak; 1 green pepper, grilled, skinned, deseeded and chopped; 3 oz / 85 g sultanas or chopped dried apricots; 3 oz / 85 g sultanas or chopped dried apricots; 1 large mango; 2½ fl oz / 70 ml white wine vinegar, rice vinegar or coconut vinegar; 6 tbsp granulated or muscovado sugar; 6 tbsp granulated or muscovado sugar; 4 spring onions, trimmed and finely sliced; 1 tsp fresh root ginger; 2 garlic cloves, peeled and crushed; 2½ fl oz / 70 ml white wine vinegar, rice vinegar or coconut vinegar; 2½ fl oz / 70 ml white wine vinegar, rice vinegar or coconut vinegar; 2 ripe tomatoes, peeled, deseeded and chopped; 4 tbsp rum or tequila; salt; freshly ground black pepper; 4 tbsp olive oil; 1 tbsp lemon or lime juice; 4 tbsp rum or tequila; 4 tbsp pineapple juice; 1 tsp Angostura bitters; ½ tsp Tabasco sauce; 1 tbsp lemon or lime juice; 2 tsp Worcestershire sauce; ½ tsp sea salt; ½ tsp freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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 a little. The Mango Salsa needs to be made at least a day in advance.

Ingredients

Main course
Gluten-free
Spicy

Ingredients

Method