Skirt Steak with Charred Pepper Salsa

Written by: Rachel Phipps
20 minutes
Serves 3-4


  • Rub the pepper with olive oil and season with sea salt before charring all over over direct heat until soft and blackened.

  • Chop the spring onions and tomato, and transfer to a medium bowl.

  • Once the pepper is cool enough to touch remove the stem, cut in half and remove the seeds.

  • Chop the pepper, charred skin included and add to the bowl.

  • Stir in the extra virgin olive oil, red wine vinegar, lemon juice and a generous amount of sea salt.

  • Finely chop the herbs and stir them into the salsa before seasoning to taste with more salt, lemon and vinegar, if needed.

  • Oil and season the steaks before cooking them over direct heat until the outsides are charred and the steaks are cooked to your liking - we like them rare, but you don’t want to cook a skirt steak more than medium rare.

  • Rest the steaks for at least 5 minutes before slicing, seasoning with a little more flaky sea salt and serving with the salsa.


Available in store

  • 1 large red romaine pepper
  • olive oil
  • flaky sea salt
  • 2 large spring onions
  • 1 large bulls heart tomato
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp red wine vinegar
  • juice of 1/4 lemon
  • small handful flat leaf parsley
  • small handful tarragon
  • small handful basil
  • freshly cracked black pepper
  • 2 skirt steaks, at room temperature
Share this:
Want more?

Join our Facebook Cooking Club

For more recipes, top tips & foodie tricks, join our cooking club over on Facebook.

Whether you want to learn how to use one of our more unusual ingredients or are simply cooking up a classic dish and need the best recipe for it, our Facebook community is the place to ask.