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Skirt Beef and Chimichurri.


Choosing the right steak for the right recipe is essential, skirt beef is a very under used steak. It comes from the side of the cow, past the ribs, but before the hind quarter. You will need to visit your local butcher for this one as supermarkets don’t often sell it. This steak it is best cooked to rare and left to rest as it continues to cook up to medium rare. Its also a steak that is best shared. So, when you go to the shop to buy it don’t ask for it cut into steaks. Use one big piece, well seasoned and served with my knock out chimichurri salsa. Enjoy !



1kg Skirt beef
2 tbsp Olive oil
1 tbsp Sea salt
1 tbsp Cracked or freshly milled black pepper.

For the dressing

1 Red onion, chopped finely
1 Garlic clove, chopped finely
1 Red chilli seeds removed and chopped finely 40ml Red wine vinegar
100ml Extra virgin olive oil
60g Flat leaf parsley
Salt and pepper


Here's how 


Pat the beef dry with some kitchen roll then drizzle with the olive oil.
Season the steak well with salt and pepper on both sides.
Pre heat the grill pan, then add the steak.
Cook for 6-7 minutes on the first side, then for the other side cook for 2 minutes for rare, 4 for medium and so on.

Use a digital probe thermometer to check the core temperature of your beef. 50c RARE



While the beef is cooking, add the chopped red onion, garlic and chilli into a mixing bowl.
Pour the vinegar over and let it stand for 5 minutes.
Add the olive oil and stir together before finally adding the chopped parsley. Stir together and season to your taste with salt and pepper

When the steak is cooked remove from the pan and rest for 5 minutes before carving with a sharp knife across the grain of the beef.

For this recipe it has to be a Malbec, for me its the perfect match


Recipe by Peter Sidwell

Skirt Beef Steak

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