Marinated skirt steak

Beef skirt comes from the diaphragm below the ribs and is prized for its delicious flavour rather than its tenderness.  It is sometimes known as poor man’s steak as it is a very inexpensive cut but unlike most other cheap cuts it favours quick cooking much like sirloin or fillet. It is a long, thin cut of meat, waxy in appearance with open-grained fibres. It can be tenderised by marinating overnight before flash frying or cooking under a very hot grill.  If you have ever ordered ‘steak frites’ in France, it is most likely to have been skirt steak.  

4 servings, freezes well

  • 800g piece of thin cut skirt steak, cut into 4 x 200g steaks, excess fat removed
  • 75ml olive oil
  • 75ml soy sauce (gluten-free if preferred)
  • 50ml red wine vinegar
  • 1 ½ tbsp Worcestershire sauce
  • 1 lemon
  • 1 tbsp Dijon mustard
  • 2 garlic cloves, crushed
  • freshly ground black pepper
  • oil for frying
  1. Mix together the marinade ingredients in a non-metallic bowl and season with freshly ground black pepper.  Place the steak in the marinade, cover and refrigerate overnight.  
  2. Bring the steaks to room temperature. Remove them from the marinade, allowing the excess liquid to drip off them. Heat some oil in a non-stick frying pan until it is really hot. Sear the steaks, two at a time, on both sides for a couple of minutes then reduce the heat and continue cooking until they are done to your liking (but don’t overcook or they will become tough. They are best rare or medium rare.)
  3. If you wish to slice the steaks for serving, cut them across the grain.
  4. Delicious served with new potatoes and green salad. Also very good with chimichurri sauce.

CHIMICHURRI SAUCE

  • A generous bunch of flat leaf parsley (thick stalks removed)
  • 3 garlic cloves, chopped
  • 2 tbsp red wine vinegar
  • 1 lime, juice only
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 120ml extra virgin olive oil

Place all the ingredients in a food processor and whizz.  Season to taste.