Marinated Grilled Skirt Steak with Mango Salsa and Chilli Salsa

Preparation info

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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.


  • 2 lb / 900 g piece of skirt steak
  • 2–3 red or green chillies, deseeded and chopped
  • coriander sprigs, to garnish

Mango Salsa

  • 1 large mango
  • 3 oz / 85 g sultanas or chopped dried apricots
  • 1 green pepper, grilled, skinned, deseeded and chopped
  • 4 spring onions, trimmed and finely sliced
  • 6 tbsp granulated or muscovado sugar
  • 2½ fl oz / 70 ml white wine vinegar, rice vinegar or coconut vinegar
  • 2 garlic cloves, peeled and crushed
  • 1 tsp fresh root ginger
  • salt
  • freshly ground black pepper


  • 2 ripe tomatoes, peeled, deseeded and chopped
  • 2 garlic cloves, peeled and crushed
  • 4 tbsp rum or tequila
  • 4 tbsp pineapple juice
  • 4 tbsp olive oil
  • 1 tbsp lemon or lime juice
  • 2 tsp Worcestershire sauce
  • 1 tsp Angostura bitters
  • ½ tsp Tabasco sauce
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper


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 a little of the marinade. Strain the rest into a bowl, and stir in the chillies. Hand this and the Mango salsa separately, and decorate the meat with sprigs of coriander. Serve with flour tortillas or pitta bread.


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.