Seared beef with orange & chilli

Recipe uploaded by

Mary Cadogan

2 ratings

Recipe by Mary Cadogan

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1. Wipe the beef and put in a large food bag. Mix together all the remaining ingredients, then pour into the bag. Massage marinade into the beef, then put on a plate in the fridge for at least 2 hrs, or overnight if you have time.
2. Light the barbecue, allowing time for the coals to turn grey. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.
3. Remove the beef from the barbecue and set on a board. Cover tightly with foil and leave to rest for 10 mins. Cut the beef across the grain into slices.

Per serving

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

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Ingredients

• 1½ kg 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

• 1½ kg 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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