Skirt steak, prized for its deeply rich flavour, is one of my favourite cuts of meat to grill in the summer. I have been making a version of this recipe for years now, and it ocurred to me that I have never shared it with you. My bad. So sorry.

You all know that I love salt, but if you buy kosher meat, be aware that kosher skirt steak is super salty. Proper koshering technique requires that the salt be put on all sides of the meat. Skirt steak is a very thin cut, so it absorbs more salt than a thicker cut. My butcher friend Joel suggested that I soak the skirt steak in cold water, for about an hour in the fridge before marinating. Change the water every 20 minutes. This works really well in reducing the saltiness. Of course, if you don’t keep kosher, skip this step.

Start with a really flavourful marinade. I whisked together an assertive blend of olive oil, red wine, red wine vinegar, pomegranate molasses, honey, garlic, thyme and bay leaves. Overnight is ideal, but if you are short of time, a few hours in the fridge is fine.

While the meat is marinating, prepare the salsa. Pomegranate and tomatoes are mixed with lime zest, lots if parsley and some olive oil for a sweet-tart salsa that cuts through the richness of the beef. Let the meat rest for about 5 minutes before slicing. Make sure you slice against the grain. I filmed a video to show you the right way.

Click here to print recipe for Skirt Steak with Pomegranate Tomato Salsa.