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Macknade Skirt Steak with Charred Pepper Salsa 1000x

16th August 2023

Skirt Steak with Charred Pepper Salsa Recipe from Macknade

Just in time for our latest recipe, the sun has finally made an appearance, so we're dusting off our outdoor furniture for the return of alfresco dining!

A cut normally reserved for braising or stewing, our delicious skirt steaks are just as good cooked fast over a high heat as they are low & slow... which means they're perfect for the barbecue.

Why not buy a large piece to slice and serve family style, piled high on a platter?!

If you don’t fancy messing around with marinades or dry rubs, this aromatic, fresh and punchy Charred Pepper Salsa is quick to make whilst the meat is resting and pairs perfectly with our pasture fed beef, sourced from Limden Brook and Manor Farms.

Serve yours with one of our favourite BBQ sides such as cornbread, marinated tomato pasta, or potato salad.






  • 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


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.

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