Skirt of beef with fried egg

Mark Sargeant makes the most of an underused cut of beef - skirt is best served rare to medium rare to ensure its lusciously tender
By Mark Sargeant
Skirt of beef with fried egg
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes plus at least 2 hrs marinating
  • Effort: easy


  • 250 g piece skirt of beef, it needs to be a thin piece
  • few dashes olive oil
  • 1 cloves garlic, crushed
  • 1 sprigs rosemary
  • 1 sprigs thyme
  • 5 new potatoes, halved
  • 1 red onion, sliced
  • 1 red chilli, finely sliced
  • small handful chopped coriander
  • 1 Burford Brown egg

Tips and Suggestions

Cooks note:
Burford Brown eggs come from Burford Brown hens that produce eggs with a thicker, darker, harder shell and a deeper yolk than normal eggs.


1. Put the beef in a shallow dish and add the oil, garlic and herbs. Cover and leave to marinate in the fridge for at least a couple of hours. Remove from the fridge half an hour before cooking to bring the meat back to room temperature.

2. Cook the potatoes in a pan of boiling salted water until tender. Drain and set aside.

3. Remove the beef from the marinade and season with salt and pepper. Fry in a hot pan for a few minutes on each side (this will produce medium-rare meat). Take care not to overcook the skirt as this will produce tough meat. Set aside, covered, in a warm place to rest.

4. Add a splash of oil to the pan and fry the onion until softened. Add the reserved potatoes and fry until the potatoes are golden-brown. Add the chilli and, just before serving, stir through the coriander

5. In a separate pan, heat a little more olive oil and fry the egg.

6. Slice the beef and serve it with the potatoes and with the fried egg on top.

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