- 1 tbsp black peppercorn
- 6 garlic clove
- 4 tbsp red wine vinegar
- 600g piece well-trimmed beef skirt
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.
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’.
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 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.