Jerome is a familiar face at Borough market. He knows a lot about food safety and cheese
, but is also really good with our beef! He kindly shared his recipe for skirt steak (or ‘steak bavette’). It includes scoring the skirt for extra tenderness and a sauce with a kick! Ingredients: About 150g of Wild Beef skirt per person Butter Pepper and salt Splash of brandy (whiskey works too!)
Make sure the skirt steaks are at room temperature. Start by scoring 1/3 of the width of the skirt on either side. Season the on both sides.
Melt some butter in a frying pan. Make sure it’s really hot before you add the steaks. Cook for three to four minutes either side. Take the steaks out of the pan and wrap them in some foil to tenderise for about 10 minutes while you make the sauce.
To make the sauce add some more pepper to the meat juices in your frying pan and add a shot of brandy. Scrape the bottom of the pan with a wooden spoon and simmer for a few minutes.
Cut your meat across the fiber and serve with whatever you fancy. Jerome had his with a roast veg and (home grown) rocket salad with a simple balsamic dressing.