Ingredients
- 600g Scotch beef skirt
- Butter, to fry the beef
- Mayonnaise or Ketchup, to serve
- ½ tsp pepper
- 1 tbsp white wine vinegar
- 2 tbsp honey
- 3 tbsp olive oil
- 1 clove garlic, crushed
- 1 tsp apple vinegar
- 1 tsp olive oil
- 2 tbsp natural yoghurt
- Salt & pepper, to taste
- 1 beetroot, red or yellow
- 3 carrots
- Finely chopped parsley, to taste
- Oil, to deep fry
- 3 potatoes, floury
Method
- First, make the marinade by popping all of the ingredients into a bowl and mixing. Now set this to one side.
- Next, place the beef skirt into a heavy duty plastic bag (e.g. freezer bag) and use a meat mallet, or the back of a pan, to flatten it out until it is approximately 1cm in thickness.
- Add the marinade to the plastic bag and massage it into the meat, then close the bag and pop it into the fridge to rest for at least two hours, preferably overnight.
- To make the salad, use a food processor or mandoline (if available) to finely grate the carrots and beetroot, then mix the finely chopped parsley in with this.
- Then make a dressing for the salad, by combining the apple vinegar, olive oil and yoghurt with some salt and pepper. Once made, add this to the salad and toss, then cover the salad and place in the fridge until the meal is ready to serve.
- To make the fries, use a mandoline (if available) to cut matchsticks, approximately 3 to 4 mm in size, from the floury potatoes, otherwise cut by hand.
- If you have a deep-fat fryer, now is the time to use it. Otherwise, pour enough oil into a deep pan to cover the bottom, so that the fries are completely covered in the oil at all times whilst frying. Test the heat of the oil first with one fry; if it is hot enough then the oil will immediately start to sizzle.
- Once the oil is hot enough, batch fry the fries, then pop them onto kitchen paper to absorb any excess oil. [NB: You may need to cook them in several batches and reheat the first batches just before they are served.]
- Whilst batch frying, also take time to warm up three plates – two for serving and one to rest the meat.
- Now, to cook the beef. Heat a heavy grill pan until it is scorching hot. Remove the beef from the marinade, ensuring there is no excess marinade left on the meat when you fry it. [NB: It doesn’t need to be completely dry.] Place the beef into the heated pan and let it fry until it comes away from the pan (that side will then be cooked), then turn it over and do the same on the other side. Next, add plenty of butter, enough so that you can use a spoon to pour it over the meat whilst it cooks (i.e. in order to keep it moist). The beef skirt is best served medium rare, so don’t fry it for too long.
- Once cooked, take the beef out of the pan and leave it to rest on one of the warmed plates for approximately 5 minutes. [NB: If you cut into it and the juices flow out then it needs longer to rest.]
- After the meat has rested fully, cut it into thin slices (approximately 1cm wide) and serve, on the other two warmed plates, with the salad and fries.