Skirt steaks with red currant, shallot and port sauceSkirt has traditionally been only used for slow cooked dishes, but with a little care this relatively inexpensive piece of beef makes the juiciest steak. I recently cooked it for a couple on holiday in Devon and they raved about it. Serve it with roasted potato wedges, and whatever green vegetable is in season. The redcurrant sauce worked really well with the meat. Onglot, which is very similar to skirt, can be cooked in the same way. I got my meat from Pipers Farm shop in Magdalen Road, where they will know exactly what you are after. Recipe (serves 2) Skirt, in one piece weighing about 800 grams 3 cloves of garlic, crushed 3 sprigs of fresh rosemary 5 sprigs fresh thyme 1 tablespoon whole back peppercorns 200 ml olive oil Put all the ingredients in a pan, apart from the meat, and bring to a simmer. Remove from the heat and allow to cool down. Leave for at least an hour to let the flavours mingle. Strain the oil and pour over the meat. Cover and leave overnight to marinade. Remove the meat from the marinade and allow any excess oil to drain off. Heat a griddle or frying pan and when hot put in the meat. Cook without moving it for about 2 minutes, turn the meat over and cook on the other side for about 2 minutes. Then either put into a hot oven (c 180 C) or cook, covered, on the the top of the stove until done as you like it, no more than 10 minutes for medium rare. Allow the meat to rest for 5 minutes then cut into 1/2 cm slices. The sauce 2 shallot or 1/2 an onion, finely chopped 2 tablespoons redcurrant jelly 100 ml port Cook the shallots until soft, without browning them. Stir in the jelly and port and simmer for about 10 minutes. Spoon gently over the meat slices.