Serves 6
1 cup flat-leaf parsley leaves
1/2 cup coriander leaves, plus extra to serve
3 garlic cloves
2 tsp chopped oregano leaves
1 spring onion, chopped
1/2 cup (125ml) olive oil
11/2 tbs sherry or red wine vinegar
Juice of 1/2 lemon
1.2kg wagyu skirt steak
Roasted capsicum relish
4 red capsicums
4 tomatoes
1 long red chilli
1 garlic bulb
2 tbs olive oil
2 tbs sherry or red wine vinegar Corn salsa
2 tomatoes, seeds removed, chopped
1 large Lebanese cucumber, seeds removed, chopped
1 corn cob, chargrilled
1/2 small red onion, finely chopped
1 avocado, chopped
1 garlic clove, finely chopped
2 tbs lime juice
1/2 x 400g can black beans, rinsed, drained
1/4 cup chopped coriander
1/2 tsp pimenton (smoked paprika)
1/3 cup (80ml) olive oil
Preheat oven to 220 C.
For the marinade, place parsley, coriander, garlic, oregano, spring onion, oil, vinegar and lemon juice in a small food processor and whiz until well combined.
Coat the meat in the marinade, then cover and place in the fridge for 3 hours or overnight.
For the relish, place capsicum, tomatoes, chilli and garlic in a baking paper-lined roasting pan and roast for 15 minutes or until well charred.
Transfer the capsicum to a bowl, cover with plastic wrap and set aside for 15 minutes to sweat, then peel.
Peel the tomatoes, chilli and garlic cloves.
Roughly chop all the vegetables and combine in a bowl with the oil and vinegar.
Season and set relish aside.
For the salsa, combine all ingredients in a bowl.
Season and set aside.
Preheat a barbecue or chargrill on high.
Brush excess marinade off the meat and cook for 4-5 minutes each side for medium, or until cooked to your liking.
Transfer to a plate, cover loosely with foil and set aside for 10 minutes to rest.
Slice the steak and serve with the salsa, relish and extra coriander leaves.
