Beef skirt is a deeply flavourful cut that works well with simple cooking. Here it’s quickly seared, sliced rare, and served in a light herb broth.
The richness of the beef is balanced by fresh herbs and a delicate, savoury stock, making this dish comforting without feeling heavy.
Ingredients (serves 3–4)
- 500–600g beef skirt
- 1 tbsp olive oil
- Salt and freshly ground black pepper
For the broth
- 750ml good‑quality beef or chicken stock
- 1 small onion, finely sliced
- 2 cloves garlic, lightly crushed
- Small piece of ginger, sliced (optional)
- 1 tbsp soy sauce
- Fresh parsley
- Fresh coriander
- A few sprigs of thyme
- 1 spring onion, finely sliced
- Squeeze of lemon juice
Method
- Gently simmer the stock with the onion, garlic and ginger for 10-15 minutes. Add the soy sauce and lemon juice, then keep warm.
- Season the beef well. Heat the oil in a heavy pan over a high heat and sear the beef for 2-3 minutes on each side, keeping it rare. Rest for 5 minutes, then slice thinly against the grain.
- Scatter the herbs and spring onion into bowls, arrange the beef on top, then ladle over the hot broth.
Serving suggestion
Serve with crusty bread or a small bowl of steamed rice.
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