Citrus Marinated Skirt Steak With Coriander Chimichurri
Cooking guideline based on 3cm thick steak Rare: 4 minutes on each side Med-rare: 5 minutes on each side (recommended) Medium: 6 minutes on each side Well-done: Not recommended
To make the marinade, mix together all the marinade ingredients in a bowl until well combined and pour into a zip lock bag.
Place the skirt steak into the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
Pre-heat the oven 220°C/430°F. To prepare the sweet potato and corn, boil them in water on the stovetop until cooked through but not overcooked. Set the corn aside.
Cut the potatoes into thick slices and place them onto a baking tray. Drizzle olive oil over them and using a fork, slightly smash each potato.
Sprinkle 1/2 the parmesan cheese onto the smashed potatoes and season with salt and freshly ground black pepper. Bake for about 20 minutes or until golden and skins are slightly crispy.
In the meantime, make the coriander chimichurri sauce by adding all the sauce ingredients except the spring onions and blend in a food processor/blender until almost smooth (try to keep a bit of texture). Stir in the sliced spring onions andadjust the seasoning to taste.
Remove the skirt steak from the marinade and season with salt and freshly ground black pepper.
Grill the steak on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness (see cooking guideline above).
Brush each ear of corn with olive oil, season with salt and freshly ground black pepper and grill alongside the steak, rotating occasionally until cooked through and slightly charred on all sides.
Allow the meat to rest for half its cooking time before thinly slicing it and topping it with the coriander chimichurri sauce. Serve with the cheesy caramelised sweet potato slices and dress the corn with butter and remaining grated parmesan cheese.