Name: Garlic beef
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp black peppercorn; 6 garlic cloves; 4 tbsp red wine vinegar; 600g piece well-trimmed beef skirt

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Garlic beef

Garlic beef

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.8 out of 5.5 ratingsRate

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A cheap cut of beef transformed into a tender treat

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp black peppercorn
6 garlic cloves
4 tbsp red wine vinegar
600g piece well-trimmed beef skirt

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Nutrition: per serving

kcal205
fat6g
saturates0g
carbs3g
sugars0.24g
fibre0g
protein34g
salt0g

low

Method

step 1

In a pestle and mortar, crush peppercorns and garlic with a pinch of salt until you have a smooth-ish paste, then stir in the vinegar. Sit the beef in a non-metallic dish, then rub all over with the paste. Leave in the fridge for a few hrs, but no longer.
step 2

To cook, place a griddle pan over a very hot heat. Rub the marinade off the meat, then season with a little more salt. Cook meat until charred on each side – about 5 mins on each side for rare; if the cut is very thick, you may want to roast it in a hot oven for 5 mins after searing. Lift onto a chopping board, then rest for 5 mins before carving into slices and serving with chips, if you like.

RECIPE TIPS

STEAK OR NOT STEAK?

In the UK that skirt isn’t considered a steak cut – in America it’s referred to as hanger steak and in France the ‘bavette’.

SKIRT

From around the breast and rump area, and is often sold as mince. It is coarse-grained, very lean (when trimmed) and, although not the most tender cut, has excellent flavour.

SIZE VAARIATIONS

Size can vary from smaller pieces weighing about 300g to larger pieces that can weigh about 800g so you need to adjust your cooking times accordingly – smaller pieces will cook just on the griddle but thicker pieces may need to be roasted for a few minutes, once seared. As a steak, skirt is best served rare to medium-rare or it becomes tough. Also good for braising.

Recipe from Good Food magazine, March 2008

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A star rating of 3.8 out of 5.5 ratings

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