Mark Moriarty's barbecue skirt steak with charred chilli chimichurri. Photograph: Harry Weir Sat May 16 2026 - 04:55Serves: 2Course: DinnerCooking Time: 20 minsPrep Time: 20 minsIngredients4 green chillis, whole3 shallots, whole, just with root removedHandful fresh coriander Handful fresh oregano3 garlic cloves2tbs olive oil Juice and zest of 1 lime1tsp TabascoSea salt500g approx piece of bavette/skirt steak1tbs olive oil Sea salt & black pepperStart by getting your barbecue to a high heat. To make the chimichurri, place the whole green chillis and whole shallots on the barbecue and cook for five minutes on a high heat until nicely blackened and charred all over. Then, remove them from the barbecue and place them on a plate. Cover with cling film or a cloth and leave them to sweat for five minutes.Then place the charred chillis and shallots in a blender and add the coriander, oregano, garlic, olive oil, lime juice and zest, Tabasco and a decent sprinkling of salt and blend to a paste. Set aside.Keeping the barbecue on a high heat, season the steak with olive oil, salt and pepper and place on the grill. Cook for four to five minutes on each side on a high heat, until nicely charred, then remove from the barbecue and allow to rest for 10 minutes. Slice the steak, making sure to slice against the grain, and place on a serving plate. Finish with a few spoons of the charred chilli chimichurri.Mark MoriartyMark Moriarty is an award winning chef, TV host, author and Irish Times columnist.