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    Marinated skirt steaks

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    Marinated skirt steaks

    Thinly sliced skirt or flank steak has all the flavour of fillet but costs considerably less. Serve with salads and warm tortillas.

    • Preparation time: 25 minnutes, plus marinating time
    • Cooking time: 12 minutes
    • Total time: 37 minutes, plus marinating time 40 minutes

    Serves: 12


    • 25g Butter
    • 1 Small onion, chopped
    • 1 Garlic clove, chopped
    • 3 tbsp Tomato purée
    • ½ tsp Dijon mustard
    • 100ml Orange juice
    • 2 tbsp Red wine vinegar
    • 2 tbsp Brown sugar
    • 2 Bay leaves
    • 3 tbsp Soya sauce
    • 2 Chilli de arbol or red thai chillies, chopped
    • 2 tbsp Choped tarragon
    • 12 Skirt steaks, 100g each


    1. Melt the butter in a pan; add the onion and garlic and cook until soft. Add the tomato purée and cook for 3–4 minutes. Add the mustard, orange juice, vinegar, brown sugar, bay leaves, soya sauce and chilli.
    2. Simmer for 15 minutes; set aside to cool. Add the fresh tarragon and remove the bay leaves. Marinate the steaks in this mixture for 12 hours; season.
    3. Light the barbecue, if using, and sear the drained steaks over the hottest part, for 1–2 minutes on each side. Alternatively, sear on both sides in a very hot griddle pan. Rest for 2 minutes, then slice into strips to serve.

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