Thursday, August 7, 2008

Seared beef with orange & chilli

• piece skirt of beef
• zest 2 oranges
• 2 red chillies , deseeded and finely chopped
• 2 shallots, finely chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar

1. Wipe the beef and put in a large food bag. Mix together all the remaining ingredients, then pour into the bag. Massage marinade into the beef, then put on a plate in the fridge for at least 2 hrs, or overnight if you have time.

2. Light the barbecue, allowing time for the coals to turn grey. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.

3. Remove the beef from the barbecue and set on a board. Cover tightly with foil and leave to rest for 10 mins. Cut the beef across the grain into slices.

Recipe from Good Food magazine, August 2008 .

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