Garlic beef

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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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.

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'.

Per serving

205 kcalories, protein 34g, carbohydrate 3g, fat 6 g, saturated fat 0g, fibre 0g, salt 0 g

Latest comments and suggestions

• Sarah

  01 March 2008

  Sarah rated and commented on this recipe

  

  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.

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• Gem

  12 March 2008

  Gem rated and commented on this recipe

  

  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.

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• Barry

  21 November 2008

  Barry commented on this recipe

  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.

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• Hattie

  07 May 2009

  Hattie rated and commented on this recipe

  

  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! Hattie

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• BARBARA

  26 July 2009

  BARBARA commented on this recipe

  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.

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• Paul

  30 September 2009

  Paul commented on this recipe

  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.

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

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

Per serving

205 kcalories, protein 34g, carbohydrate 3g, fat 6 g, saturated fat 0g, fibre 0g, salt 0 g

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