Citrus-Chilli Marinated Grilled Steak with Charred Spring Onions and Guacamole
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
A citrus-and-chilli marinated skirt or flank steak, grilled hot and fast then sliced thin, served Mexican-style with warm tortillas, charred spring onions and chunky guacamole. It's a quick, high-heat dish best eaten straight away while everything is warm.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Soak and blend the chillies. Cover the dried chillies with boiling water and leave to soak for 10 minutes until soft and pliable, then drain. Soaking first means they blend into a smooth paste instead of leaving tough flecks of skin. Tip into the blender with the orange juice, lime juice, oil, garlic, cumin, coriander, 1 tsp salt and the pepper, and blend until smooth.
- 2
Marinate the steak. Put the steak in the bag or dish, pour over the marinade and turn to coat completely, then refrigerate for 2-8 hours. Over this time the citrus juice and salt work into the surface, seasoning the meat deeply and helping to soften the outer fibres of this leaner cut.
- 3
Heat the grill. Heat the barbecue to high, or set a cast-iron griddle pan over high heat until it's smoking hot. A very hot surface is what gives this steak its characteristic char in such a short cooking time, so don't rush getting it properly hot.
- 4
Grill the steak. Lift the steak from the marinade and discard the liquid, then wipe off the excess and pat it dry before rubbing with the oil, since a dry surface sears far better than a wet one. Grill for 3-5 minutes per side, cutting it into pieces to fit the pan if needed, until a thermometer pushed into the thickest part reads 63°C.
- 5
Rest and char the extras. Move the steak to the board, cover loosely with foil and rest for at least 5 minutes so the juices settle back through the meat instead of running out as soon as it's sliced. While it rests, grill the spring onions and jalapeños for 4-6 minutes, turning occasionally, until charred and tender.
- 6
Make the guacamole. Mash the avocado with the lime juice, onion, coriander and 1/4 tsp salt until it's chunky rather than smooth. A rougher mash gives the guacamole more texture against the sliced steak.
- 7
Warm tortillas and serve. Warm the tortillas on the grill for about 20 seconds per side, then wrap them in foil to keep them soft. Slice the steak thinly against the grain, which shortens the muscle fibres and makes it easier to chew, and serve with the tortillas, guacamole, charred spring onions and jalapeños, and lime wedges.
Storage
Cool any leftover steak quickly, refrigerate within 1 hour and use within 3 days. Reheat gently only until piping hot (74°C) throughout, as reheating can easily overcook this cut and make it dry. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small heatproof bowl
- blender
- large zip-lock bag or shallow dish
- barbecue or large cast-iron griddle pan
- tongs
- instant-read thermometer
- chopping board and sharp knife
- foil
- medium bowl and fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 636 kcal |
| Protein | 42.3 g |
| Carbohydrate | 40.6 g |
| of which sugars | 5.4 g |
| of which free sugars | 2.8 g |
| Fat | 35.4 g |
| of which saturates | 7.7 g |
| Fibre | 10.7 g |
| Salt | 2.15 g |
Protein per 100 kcal
6.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
