Here's a great lunch or light dinner idea, made punchy with some Mexican-inspired flavours. For a full-sized dinner, serve with quesadillas (see below) or tacos. The steak is also great with a salad of cabbage and fresh tomato and chilli salsa.
4 tbsp extra virgin olive oil
sea salt and freshly ground pepper
400g skirt steak
2 cloves garlic, finely chopped
1/4 cup beef stock or water (check stock is gluten-free if required)
1 can chipotle chillies in adobo sauce
1/4 cup fresh lime juice
1 small head frisée
1 cup baby spinach leaves
2 ripe tomatoes, diced
4 baby radishes, finely sliced
1/2 small red onion, finely sliced
1 ripe avocado, diced
1 small handful coriander leaves
4 tbsp grated Romano or Parmesan
Place one tablespoon of olive oil in a heavy frypan over medium-high heat. Season the steak and fry until both sides are well-browned and cooked to your liking; about 4 minutes per side for medium rare. Rest steaks on a plate for about 3 minutes.
Lower heat and add garlic to the pan for a few minutes. Pour in stock or water and stir to de-glaze pan. Turn off the heat and add the chipotle chillies, lime juice, remaining oil and season to taste.
Cut the steak into lengths about 7-8cm long, then cut them into 5mm strips, against the grain.
Remove the root end of the frisée and cut leaves into bite-sized pieces. Mix in a bowl with the spinach, tomato, radishes, onion and avocado, then add dressing. Divide among four bowls.
Divide steak among four plates, sprinkle over coriander, finish with a sprinkle of cheese and serve straight away.
Suggestion: Serve with Neil Perry's bean quesadillas. You could also try rolling the steak and chipotle chillies in tortillas, and serving on a bed of the black-bean mix.
Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Nick Banbury.