Preparing the BBQ 

(If cooking your steak on a grill or cast iron pan, skip this step.)

1. Dump your charcoal into your BBQ. Create a hole in the middle of the pile and add your firelighters. I use 2-3 for my fire, but check your box for detailed instructions for your brand. (Forgot the firelighters?- see our FAQs for some alternative hacks)
2. Light your firelighter, and once it’s burning, arrange a pyramid of coals over the flame using a pair of tongs. Make sure to leave gaps for air circulation so the fire can breathe. When all the coals are lit and have turned ashy grey, you are ready to cook. You want a screaming hot fire for this type of steak cut.
3. Prepare your sauce. Slice the tomato in half and grate it on the coarse side of your box grater until only the tomato skin remains. Scoop the flesh into a sieve and allow the excess liquid to drain into a mixing bowl.
4. Finely dice the red onion, then place it into a small bowl and toss it with the lime juice. Set it aside.

Cooking:

• On the BBQ:

1. Once your coals are ready, place your grill onto your BBQ. Drizzle your steaks with oil and season them generously with salt and pepper. Put the steaks over the hottest part of the fire and cook on both sides for about 1:30-2 minutes on each side, depending on the thickness of your cut, for a pink medium rare.
2. Cook a little longer if desired for medium/medium well. A skirt steak cooked to 45C when tested with a meat thermometer, will rest to an internal temp of 48-50C.
3. Remove the steak from the fire and set it aside to rest in a warm spot for 5 minutes. A warming drawer is perfect for this.

• On the stovetop:

1. Heat a cast iron or stainless steel pan on the gas for about 5 minutes. Lower the heat slightly, then drizzle your steaks with oil and season them well with salt and pepper. Add the oiled steak to the pan.
2. Cook on both sides for about 1:30-2 minutes on each side, depending on the thickness of your cut, for a pink medium rare. Cook a little longer if desired for medium/medium well. A skirt steak cooked to 45C when tested with a meat thermometer, will rest to an internal temp of 48-50C.
3. Remove the steak from the pan and set it aside to rest in a warm spot for 5 minutes. A warming drawer is perfect for this or a gently warmed, then turned-off oven.
4. While the steak rests, finish the sauce. Add the sieved tomato flesh to the red onion and lime mixture. Stir in the chipotle paste, finely chopped herbs, and olive oil. Finish with a generous pinch of salt and pepper to taste.
5. Slice the steak at an angle, arrange it on a platter, drizzle the sauce over it, and serve.