Chilli Con Carne with Skirt Steak

Cook time 2.5 hours
Servings 8


800g skirt steak, trimmed & sinew removed
2 tbs olive oil
1 onion, finely chopped
4 cloves garlic, crushed
1 red capsicum, seeds removed and diced
1 tsp smoked paprika
1 tsp cumin
½ tsp cayenne pepper
2 small teaspoons cornflour
400g kidney beans, drained and rinsed
4 tomatoes chopped
2 chillies, finely chopped (optional)
Salt and pepper
Zest and juice of a lim
1 tbs tomato paste
1 cup chicken stock (or water)
Half a bunch fresh coriander, roughly chopped (garnish)

Chilli Con Carne with Skirt Steak


Preheat the oven to 170?C.

Season the skirt steak with salt & pepper. In a heavy non-stick deep pan on high heat, add oil and seal the meat on each side until golden brown. Remove the meat and add the remaining olive oil, onion, garlic, chillies, chopped tomatoes and capsicum and cook until they begin to soften. Add the paprika, cumin and cayenne and cook for a further 2 minutes. Mix the tomato paste in.

Now add the skirt steak, zest and lime juice, beans, cornflour and stock. Bring to the boil, place the lid on and place in the oven to cook for 2 – 2.5hrs or until the meat is easy to tear apart. Check halfway through the cooking and if required add a little more water. Once cooked, remove from the oven and allow to rest for half an hour.

Remove the steak from the sauce and using two forks, shred the meat in opposite directions. Place the meat back into the sauce and combine well. Garnish with freshly chopped coriander and serve with classic condiments.