- 1½ kg piece skirt of beef
The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…
- zest 2 oranges
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- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp red wine vinegar
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.
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.
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.