Seared beef with orange & chilli

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• Ilona

  03 August 2008

  Ilona commented on this recipe

  We barbecued this beef and we made green beans with griddled tomatoes and new potatoes with lemon chive butter. There were 11 of us and even the 3 small kids loved it all. The beef cooked this way is mouth watering. We were on holiday in the Isle of Wight with all the family so it was very special. I shall do it again. 10/10

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• goodfood

  08 August 2008

  goodfood rated and commented on this recipe

  

  We entertained ten French friends with this recipe. It was marvellous. The first time that we catered for our local French friends they were worried as they wrongly believed that the English can't cook. Now they are eager to be invited and, thanks to this recipe, we continue to surprise them. PS. We did the potatoes, beans and tomatoes as well followed by the magical raspberry meringue ice-cream cake--delicious.

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• Barnchester

  19 August 2008

  Barnchester commented on this recipe

  I cooked this as part of the whole supper menu in the August issue and it was wonderful. However, I have a very good butcher that I use and I can imagine the quality of meat is of paramount importance. The flavours in this recipe were great - could really taste the orange and it all barbecued superbly! I would definitely use this recipe again.

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• Emma

  27 October 2008

  Emma rated and commented on this recipe

  

  I can't understand what I could have done wrong! Followed the recipe to the letter. Marinated beef over night, and brought the beef from a good farm shop we use for all our meats. But the end result was extremely tough and chewy, and I didn't taste much of the marinade on the end product at all. Very dissapointed - more so as we served it to a number of guests for a bbq.

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• food

  26 July 2011

  food rated and commented on this recipe

  

  We have made this twice and it is just brilliant - our guests always rave about it and it makes fantastic sandwiches cold the next day. I think the trick is to marinade it over night and don't cook it too long!

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• patthomas

  16 August 2011

  patthomas rated and commented on this recipe

  

  Delicious, lovely flavours & we all enjoyed it for my son's birthday BBQ. Don't over cook the meat ours was cooked medium & it was tender (although don't expect fillet steak tender!) The meat was rested as instructed. It was a hit, lovely cold the next day & will be cooked again & again. Do go to a good reputable butcher as sometimes other cuts of meat are sold as skirt which wouldn't be as tender. I pulled off the thin, skin like membrane which covered the meat before marinating it too.

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• Ginster

  18 August 2011

  Ginster rated and commented on this recipe

  

  Absolutely delicious! My guests were sceptical when they found out I was cooking skirt after a past bad experience they'd had but absolutely loved this. I wasn't able to marinade overnight as butcher trip only possible the morning off (am sure the quality of the meat contributed to this as other people have said). Marinated for 2 hours, I also added a good glug of red wine and some grated horseradish from the garden. Totally delicious, almost even tastier the next few days cold. The orange flavour really came through even though I only used the zest of one orange as did slightly less meat. Joint was a bit fatter than photo so did 10 mins each side and rested - it was perfect timing. Those who don't like it too pink are fine as they get the end pieces. Will def do this again and again! ;o)

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• nathan_sidwell

  14 January 2013

  nathan_sidwell rated this recipe

  

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• leilam

  27 February 2013

  leilam commented on this recipe

  Haven't tried this but usually cook skirt slowly in casseroles or stews. Does it really cook well in such a short time? We love our steak rare, it's the thought of it being tough that concerns me.

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Ingredients

• 1½kg piece skirt of beef
• zest 2 oranges
• 2 red chillies , deseeded and finely chopped
• 2 shallots , finely chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 15 mins

Cook 20 mins

raw in marinade

Ingredients

• 1½kg piece skirt of beef
• zest 2 oranges
• 2 red chillies , deseeded and finely chopped
• 2 shallots , finely chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar

Per serving

360 kcalories, protein 47g, carbohydrate 0g, fat 19 g, saturated fat 7g, fibre 0g, salt 0.34 g

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