Recipe: ‘body skirt’ steak with cepes

It’s exciting when a top butcher like Chris Godfrey tells you about his favourite cut of beef and you’ve never tried it!

This is what ‘body skirt’ steak looks like, a narrow strip of meat about 1cm thick and 40cm long. It comes from near the diaphragm of the cow and there are only two pieces in the whole animal! This means it’s quite hard to get hold of. But it’s worth tracking down as it has exceptional flavour and is more tender than regular skirt steak. Was fantastic served with cepes – see below for recipe!

Recipe: body skirt steak with cepes, serves 2 as light main or starter


1 body skirt steak (300g)

250g  fresh cepes

2 tbsp olive oil

40g butter

1 tsp fresh thyme leaves, chopped

1 clove garlic, finely chopped

Salt and pepper

Slice the cepes fairly thinly lengthways and heat half the olive oil and half the butter over a medium-high heat. Add the cepes and allow to take a little colour for a few minutes. Then turn the heat down to medium-low, add the thyme leaves and garlic and cook, stirring occasionally, for 10 mins.

While the mushrooms are cooking, cook the steak. Make sure it’s been brought up to room temperature (should take around half an hour) and cut the piece of body skirt into four. Season the pieces well with salt and pepper and get a pan on a high heat with the remaining oil. Add the pieces of steak to the pan and cook, turning the pieces every fifteen seconds or so. After a minute add the remaining butter and cook, turning, for a further 30 seconds.

Remove the beef from the pan and leave to rest somewhere warm in tinfoil for around 10 minutes.

To serve, place two pieces of beef on top of each other on a warmed plate and spoon over the cooked cepes and any pan juices.

To drink: I would go with a medium-bodied red with this, to complement the beef without obliterating the flavour of the cepes. Saint Clair Pioneer Block Pinot Noir 2010, £16.99 from Majestic, does the job very nicely!

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