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  • 1 tbsp black peppercorn
  • 6 garlic cloves
  • 4 tbsp red wine vinegar
  • 600g piece well-trimmed beef skirt

Nutrition: per serving

  • kcal205
  • fat6g
  • saturates0g
  • carbs3g
  • sugars0.24g
  • fibre0g
  • protein34g
  • salt0g
    low
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Method

  • step 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.

  • step 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.

RECIPE TIPS
STEAK OR NOT STEAK?

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’.

SKIRT

From around the breast and rump area, and is often sold as mince. It is coarse-grained, very lean (when trimmed) and, although not the most tender cut, has excellent flavour.

SIZE VAARIATIONS

Size can vary from smaller pieces weighing about 300g to larger pieces that can weigh about 800g so you need to adjust your cooking times accordingly – smaller pieces will cook just on the griddle but thicker pieces may need to be roasted for a few minutes, once seared. As a steak, skirt is best served rare to medium-rare or it becomes tough. Also good for braising.

Recipe from Good Food magazine, March 2008

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Comments, questions and tips (11)

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Overall rating

A star rating of 3.8 out of 5.5 ratings

GordonRamsay1

question

Can you sort out the confusion in the comments as I like to think you would update the photo if it's incorrect? Or at least remove it until the matter is sorted.

paulingrouille

GordonRamsay1 - your post was made six years ago, but nothing seems to have been addressed as yet, which is a shame. I agree that it is rather confusing. Skirt steak is usually much thinner than the cut shown in the photograph.

ellasedman

A star rating of 4 out of 5.

Although the picture does not show beef skirt, I chose to follow the recipe anyway. Cooking time took much longer than expected but the prep was easy. Flavours were great but the meat had to be quite rare to ensure it wasn't too tough. Overall good recipe, will use again.

chickenradio

When you say the recipe is 25 minutes and instruction 1 is "leave it for a few hours" it makes me give you a very low rating.

farmerplant

I am a butcher's daughter and that isn't skirting in the picture at all. Also the description 'From around the breast and rump area' is totally wrong, (the description sounds more like flank). Skirt is the diaphragm of the beast, which is why it's so tasty, but its technically offal. If your not…

patthomas

I haven't tried this yet but I agree the meat in the picture isn't skirt. I've had some butchers try to give me other cuts passed off as skirt too so take care where you buy!

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