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Skirt Steak Salad With Fig Tapenade

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Skirt Steak Salad With Fig Tapenade

This steak is great served wth salad and crusty bread.



  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 2 tablespoons red wine or Port
  • 2-4 tablespoons chopped fresh herbs (oregano, marjoram, rosemary, thyme or parsley)
  • 1 skirt steak, well trimmed (about 800-900 grams)

Fig Tapenade

  • 8 large juicy dried figs, chopped
  • ¼ cup water
  • 50 gram tin anchovy fillets, drained
  • 1 tablespoon capers
  • 2 teaspoon prepared mustard (Hot English is nice here)
  • 18-20 stoned black olives
  • ½ cup olive oil


  1. Mix together the garlic, oil, red wine or Port and herbs.
  2. Using a sharp knife, make shallow diagonal cuts across the steak. Turn the steak and do it the other way so you have a diamond pattern on each side. (This ensures that the marinade will penetrate and that the steak will cook quickly). Rub the marinade into the steak and refrigerate from, at least, 30 minutes up to overnight.
  3. Pan fry the steak for 3-4 minutes on each side over a high heat in a lightly oiled pan.
  4. Allow the steak to rest for 2 minutes before carving on a very sharp angle, into very thin slices.

Fig Tapenade

  1. Simmer the figs with the water until all the water has been absorbed.
  2. In a food processor put the figs, drained anchovy fillets, capers, olives and mustard. Process, adding the oil in a steady stream. When all the oil has been incorporated season with pepper.
  3. Keep the tapenade refrigerated in an airtight container.

Cooks Tips

Skirt steak must be served medium-rare, otherwise it will be very tough.

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