Planning a romantic dinner for the man in your life? This steak recipe would go down a treat.


  • 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)


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 434kj
  • Fat Total 17g
  • Saturated Fat 5g
  • Protein 33g
  • Carbohydrate 38g
  • Sugar 4g
  • Sodium 653mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation Time: 2.5 hours

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7 comments • 3 ratings
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Posted by Report
say teaspoon, not tsp. I smashed out huge tablespoons and now my meals all ***ed up
Posted by Report
Posted by Report
Posted by Report
Posted by Report
Posted by Report
Posted by Report
This recipe is absolutely delicious. Our Jalapenos weren't hot enough, so added chilli powder (and I don't like the sauce to be very hot). The texture is divine with the shredded meat.Highly recommend.