Seared beef with orange & chilli

Seared beef with orange & chilli

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(8 ratings)

Prep: 15 mins Cook: 20 mins

More effort

Serves 8
This summery beef dish is the perfect centrepiece for your outdoor entertaining

Nutrition and extra info

  • Raw in marinade

Nutrition: per serving

  • kcal360
  • fat19g
  • saturates7g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein47g
  • salt0.34g
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  • 1½ kg piece skirt of beef



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • zest 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 red chillies, deseeded and finely chopped
  • 2 shallots, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp red wine vinegar


  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.

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Comments, questions and tips

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Comments (9)

ckeatinge's picture

I have now made this dish several times for friends. It's a wonderful way of serving tender tasty beef which is also affordable. Cooked to medium - nicely pink inside - and rested it's always been very tender and delicious and gets rave reviews...

leilam's picture

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.

ginsterb's picture

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)

patthomas's picture

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.

sallytrusselle's picture

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!

emmawelsh's picture

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.

rachelmacsweeney's picture

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.

chambon24's picture

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.

heliilona's picture

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

Questions (2)

richardlyons's picture

Where can you get these cheap cuts of meat? I've never seen skirt of beef in a supermarket, and none of your links to buy the ingredients have this joint available either.
I think it would be a good idea if you came up with recipes whose ingredients are really available in supermarkets...

goodfoodteam's picture

Hi there, thanks for your question. You can get these cuts from any local butcher, or try asking at the butchers counter in the supermarket and they should be able to order some in for you. Best wishes, BBC Good Food team

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