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Recipe for Easy Barbecue Beef – Skirt Steak a la Provencal

One much overlooked cut of meat is skirt steak, cooked correctly it has so much flavour and the added benefit of being half the price of fillet. So when we saw two huge slabs of it in our local Waitrose we knew we’d found the perfect dish for that evening’s family feast, served with a hot, poured over garlic, herb and lemon vinaigrette…read more at Mirabeau Wine

Barbecue Beef Skirt Steak Recipe

Barbecue Beef a la Provencal

Juicy tender ribbons of bbq steak drizzled in garlic and olive oil with fresh roasted cherry tomatoes. Quick easy, healthy, delicious and budget friendly.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine French
Servings 5 people


  • 1 kg skirt steak
  • olive oil
  • 1 clove garlic chopped
  • Basil chopped, fresh if at all possible
  • Oregano chopped, fresh if at all possible
  • Parsley chopped, fresh if at all possible
  • 1 lemon


  • First I made the vinaigrette to go over the meat once finished, as once it comes of the barbie you don’t have much time to mess around.
  • Use about half a cup of olive oil and gently fry the chopped garlic to flavour the oil. Set aside.
  • Prepare the meat by rubbing it with olive oil, salt and pepper.
  • We made some simple new potatoes as a side dish, so cook those and have them ready to be served.
  • Some green beans or roasted baby tomatoes would also be a nice addition.
  • Once all’s prepared chuck the meat on the barbecue and cook for about 5 minutes each side (or a bit more if you don’t want it too raw).
  • Please don’t overcook this cut of meat, as it will turn into a shoe-sole, I guarantee it.
  • Whilst it’s on the grill, reheat the olive oil and add the chopped herbs, keep warm but don’t let it boil.
  • Once the steak comes off, find a chopping board and cut it into thin-ish slices.
  • Transfer the meat to your serving plate (unless the board does the trick) and pour over the hot sauce, making sure all the bits of meat are nicely covered.
  • Sprinkle some more sea salt and squeeze a lemon over it all to finish off and decorate it with your roast baby tomatoes.
  • Get it on the table as quickly as possible as it does go cold.


This dish worked like a treat, everyone loved it and yet it’s simple to prepare and doesn’t cost the earth.
Tried this recipe?Let us know how it was!


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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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