The South American take on salsa - salsa criolla - includes lime juice to sweeten the diced onion.
- 2 teaspoons ground cumin
- 1 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried chilli flakes
- 2 garlic cloves, crushed
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 600g piece beef skirt steak
- Salad leaves and steamed herbed rice (see note), to serve
- 3 tomatoes, finely chopped
- 1 green capsicum, finely chopped
- 1 small red onion, halved, thinly sliced
- 1 tablespoon lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- Combine cumin, allspice, oregano, chilli flakes, garlic, vinegar and oil in a small bowl. Season with salt and pepper. Using a meat mallet, pound beef to 1cm thickness. Place beef in a large glass or ceramic dish. Rub beef all over with spice mixture. Cover. Refrigerate for 4 hours or overnight, if time permits.
- Heat a barbecue hotplate or grill on medium-high heat. Cook beef for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 10 minutes to rest.
- Meanwhile, make Salsa Criolla: Place tomato, capsicum, onion, lime juice, oil and vinegar in a medium bowl. Season with salt and pepper. Toss to combine.
- Thinly slice beef. Top with salsa. Serve with salad leaves and steamed herbed rice.