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’.
From around the breast
and rump area, and is often
sold as mince. It is
lean (when trimmed)
and, although not the
most tender cut, has
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.
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.
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.