Garlic beef

Garlic beef

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level



Serves 4

A cheap cut of beef transformed into a tender treat

Nutrition and extra info

Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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.

Recipe from Good Food magazine, March 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
ellasedman's picture
  • 1
  • 2
  • 3
  • 4
  • 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's picture

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's picture

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 sure if your being sold skirt or something else, the texture is a bit stringy looking and the whole piece is only about 30cm long.

patthomas's picture

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!

pd1612's picture

I agree with your butcher, that's definitely not skirt in the picture, I would say it looks more like Rump tail(Tri Tip) or Picanha(Rump cap).Hope that helps.

teachuk1's picture

I took this recipe to my butcher as I was going to make it but he is adament that the meat in the picture is not skirt beef. I told him I didn't think he was right but he said he had been a butcher for over 30 years and he could tell just by looking at it that it isn't skirt. I find this worrying. I told him i was going to check this out.
Anyway i made Barney's Lamb with herby scones instead which was brilliant and have commented on that recipe.

peterjaques's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Garlic & Ginger Beef
I adapted the Garlic Beef Skirt recipe for a friend who likes his curries dry. A paste was made, as suggested, by grinding the following ingredients in a blender.:
8 Garlic cloves
2 inch Green ginger
2 Green chillies
Tsp Black pepper
Tsp Cumin seeds
Tsp turmeric
Pinch of salt
4 Tbs Red wine vinegar
Tsp Ghee
The resultant paste was then smoothed over:
600g Lean skirt of beef
The beef was left to cogitate for four hours in the fridge and then put on a very hot griddle for five minutes before being turned over and cooked for four minutes on the other side.
My guest complimented the dish, I just thought it was WOW!


greeknut's picture

Not tried the recipe yet, but just where are you buying cheap skirt from as its meger to buy here in Cornwall, as it all goes in Pasties.

gemmalaura's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for my partner but used sirloin steak instead. He said it worked well and could taste the garlic without it being overpowering. Quick and easy to make.

ellecantere's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Make sure the beef skirt is well trimmed before starting, the only skirt I could find was in small pieces but it had a good flavour and a nice meaty texture.