• 4servings
  • 15minutes
  • 205calories

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Nutrition Info . . .

VitaminsA, B3, B12, D
MineralsZinc, Copper, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tbsp black peppercorns

  2. 6 garlic cloves

  3. 4 tbsp red wine vinegar

  4. 600g piece well-trimmed beef skirt

Instructions Jump to Ingredients ↑

  1. In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you have a smooth-ish paste, then stir in the vinegar. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hrs, but no longer.

  2. To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt. Cook meat until charred on each side - about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.

  3. Steak or not steak?

  4. In the UK that skirt isn't considered a steak cut - in America it's referred to as hanger steak and in France the 'bavette'.


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