Skirt steaks with red currant, shallot and port sauce
Skirt 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...
