Nigel Barden is keeping the summer going with his summer skirt beef with chimichurri and corn-utopia salsa dish on Radio 2 Drivetime.

Nigel says about his Argentinian inspired dish: “There is nothing cheap, in the pejorative sense of the word, about a piece of summer skirt. It is what the French call ‘onglet’ or flank steak, so whilst not as tender or highly prized as rump, sirloin or fillet, it is perfect for the griddle or barbecue, and staggeringly cheap.”

The ingredients are: 1 thick piece of skirt about 600g, sea salt & black pepper and a little olive oil.

For the chimichurri: Small bunch of flat-leaf parsley, chopped, 1 medium red onion, peeled and finely chopped, 4 garlic cloves, peeled and crushed, ½ red pepper, deseeded & diced, or 4 roasted piquillo peppers from a jar, drained and diced, 1 tomato, peeled, deseeded and finely chopped, 1 tbsp chopped oregano leaves, 1 tsp smoked paprika (or ordinary paprika), 1 tsp shredded bay leaf (in very small flakes), 1 tsp coarse sea salt, 1 tsp ground black pepper, a knife tip of dried chilli flakes, to taste, 50ml water, 100ml olive oil and 50ml red wine vinegar.

For the corn-utopia salsa: 2 corn-on-the-cobs (or tinned sweetcorn), 3-4 large tomatoes, 1 small red onion, peeled & finely diced, small bunch of coriander, chopped, 1 tbsp olive oil, grated zest and juice of 1 lime.