The king of sandwiches, this meaty skyscraper is a Ramsay gastro classic, perfect with a glass of peppery Pinotage
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Skirt, the cut I’ve used in this recipe, is what the French call onglet and the Americans call hanger steak. It's often used for mince; but its marbled texture and intense flavour make it a great cut for steak. If your butcher doesn’t have it, go for flank, which will give a similar result. If you are buying steak from the meat aisle, choose rump over a more expensive cut like sirloin or fillet.
Keep the fat in
Cuts such as onglet aren’t as tender as prime cuts, so it’s best to marinate the meat for as long as possible and only cook it medium-rare at the most or it will toughen further. If you like your meat well-done, I suggest you use a rib steak, as it has lots of fat running through it, so it won’t dry up or toughen as much as the leaner cuts.
When I worked for chef Albert Roux, he gave me one of the best steaks I’d tasted. It was skirt, a cut of beef we don’t use for steak in Britain – though a savvy butcher will take it home to grill. It’s not as tender as fillet, but has lots more flavour; it’s the perfect cut for my steak sandwich
Do it on the barbie
Skirt is also the perfect cut for the barbecue, as cooking a whole piece of meat and carving it is easier than cooking individual steaks.