Garlic Beef
This recipe turns a simple piece of beef skirt into a flavourful and tender dish. A paste made from crushed garlic and peppercorns, mixed with red wine vinegar, acts as a marinade. After marinating, the beef is cooked on a hot griddle until charred. It is then rested before being sliced and served, making a perfect British dinner for four.
Ingredients
- 1 tbsp black peppercorn
- 6 garlic cloves
- 4 tbsp red wine vinegar
- 600g piece well-trimmed beef skirt
Method
- Use a pestle and mortar to crush the peppercorns and garlic cloves with a pinch of salt until a rough paste forms, then mix in the red wine vinegar. Place the beef skirt in a non-metallic dish and coat it thoroughly with the paste. Refrigerate the meat for a few hrs, ensuring it is not left longer.
- For cooking, get a griddle pan very hot. Remove the marinade from the meat and season it with a small amount of extra salt. Cook the beef until it is charred on both sides, which takes about 5 mins per side for rare. Should the cut be particularly thick, you could finish it in a hot oven for 5 mins after searing. Transfer the meat to a chopping board and let it rest for 5 mins. Finally, carve it into slices to serve, perhaps with chips.
Nutrition (per serving)
Calories205 kcal
Fat6 g
Carbs3 g
Protein34 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinebritish
