Skirt steak with corn salsa and roasted capsicum relish

Step 1

Preheat oven to 220C. 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.

Step 2

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.

Step 3

For the salsa, combine all ingredients in a bowl. Season and set aside.

Step 4

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.

Step 5

Slice the steak and serve with the salsa, relish and extra coriander leaves.