Marinated skirt steaks

Ready in 45 min
Serves 10-12 portions
Created By: Hamish Christall


  • 25g butter
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • 3 tbsp tomato purée
  • ½ tsp. Dijon mustard
  • 60ml orange juice
  • 80ml Gingras XO Raspberry Apple Cider Vinegar
  • 2 tbsp. brown sugar
  • 2 bay leaves
  • 3 tbsp. soya sauce
  • 2 Chili de arbol or red thai chillies, chopped
  • 2 tbsp. chopped tarragon
  • 12 skirt steaks, 100g each


  1. Melt the butter in a pan; add the onion and garlic and cook until soft.
  2. Add the tomato purée and cook for 3–4 minutes.
  3. Add the mustard, orange juice, vinegar, brown sugar, bay leaves, soya sauce and chili.
  4. 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.
  5. 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)
  6. Rest for 2 minutes, then slice into strips to serve.