Chilli Con Carne with Skirt Steak

1.

Preheat the oven to 170?C.

2.

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.

3.

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.

4.

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.