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Skirt steak, grilled and served with tarragon butter & crispy sauteed potatoes


  • Cook the potatoes in salted boiling water until just tender. Then drain very well, cut in half and sauté in hot oil with seasonings until golden all over.
  • While the potatoes are cooking, mix the butter with the garlic and tarragon until well combined. Then stir in the lemon juice and seasonings and set aside.
  • When the potatoes are almost ready, batten out the steaks a bit, season, spray with oil and sear on a preheated ridged grill (or BBQ). Then remove and set aside to rest for a few minutes, before slicing across the grain.
  • To serve, place 2 steaks on individual plates, top with a good dollop of the butter and the potatoes alongside.
  • nb.  This cheap cut of meat needs to be rareish – otherwise it will be tough.


  • 12 chats (baby potatoes), peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 100 gm soft unsalted butter
  • 1 plump garlic clove, crushed
  • 2 heaped tbsp finely chopped fresh tarragon
  • juice of ½ lemon
  • 8 x 100 gm skirt steaks, trimmed of all fat & sinew
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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