Remind me again why people hack up this wonderful cut and stew it?
Marinate a ~1lb slab of skirt in a mix of red wine (1 small glass), cracked black pepper (a good amount of), mustard powder (1 tsp) and a slug of Lea & Perrins (several slugs of, if you like) for a few hours. Get a griddle mega hot, sear it one side for 30 seconds, pick it up to pause for 20sec, and put it back on the other side for 30 seconds. Make a reduction out of the marinade while you're at it. Rest for five minutes, then slice it up. Scoff with your choice of veg - I'd go with steamed potatoes, spring cabbage, and carrots.
This of course does make the assumption that you're not a complete philistine who has beef any more cooked than 'pretty much still mooing'
Marinate a ~1lb slab of skirt in a mix of red wine (1 small glass), cracked black pepper (a good amount of), mustard powder (1 tsp) and a slug of Lea & Perrins (several slugs of, if you like) for a few hours. Get a griddle mega hot, sear it one side for 30 seconds, pick it up to pause for 20sec, and put it back on the other side for 30 seconds. Make a reduction out of the marinade while you're at it. Rest for five minutes, then slice it up. Scoff with your choice of veg - I'd go with steamed potatoes, spring cabbage, and carrots.
This of course does make the assumption that you're not a complete philistine who has beef any more cooked than 'pretty much still mooing'
