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