Salty capers and anchovies are a great match for steak


I found this recipe in the Mexican cook book Cantina by Paul Wilson. What caught my eye was the marinade, it included ingredients that I love – capers, anchovies, fresh oregano and garlic. No salt is required in this marinade, the ingredients on their own will tenderise your meat and pack your beef with flavour. The cut of meat used in this recipe also inspired me to make it. Skirt (flank) steak is a common cut you will see in Mexico and has recently become popular in Sydney’s restaurants. I was fortunate to find it at Hudson Meats where they have ready to go pieces ranging from 700 g to 1 kg. You need to be patient when preparing this recipe, by allowing the beef to sit in the marinade for at least four hours. Fried onion rings and a simple salad are a great match for this steak. If you are tempted, this recipe is great with a crispy beer, preferably Mexican cerveza. On this occassion we go for Two Birds’ Taco beer, an ale and wheat cerveza with flaked corn, coriander and lime peel. Serve it with a home made salsa verde and now rip into that beef!

Recipe (serves 4)

  • 700 g skirt (flank) steak
  • olive oil
  • mint leaves
  • 250 ml salsa verde


  • 1 handful of fresh oregano leaves, finely chopped
  • 20 g anchovy fillets
  • 20 g capers
  • 1 garlic clove, sliced


To prepare the marinade, pound the ingredients using a mortar and pestle, until it all turns into a paste. Coat the marinade all over the beef, cover and refrigerate for at least 4 hours. Heat a good splash of olive oil in a frying pan, until it’s smoking. Sear the steak for not more than 1 minute on each side. The hot sizzling pan should  brown your meat. Transfer the pan in a 180 degree preheated oven for 15 minutes. To serve, slice the steak and garnish it with mint leaves.

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