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