Party at the beach hut planned, big crowd coming and I opted to cook steak on a barbecue.  Told everyone.  Everyone prepared.  Everyone looking forward to it.  What I didn’t plan for was the weather.  Turning chilly with the threat of rain.  Blast.

We all made the decision it would be at ours which although only a short walk from the beach hut, would make it easier for us all round to enjoy chatting, talking, eating and laughing without worrying if we should just all just pack up and call it a night.

I’d opted to cook steak for everyone after having written an article on cooking for father’s day in which I mention using skirt steak, which is the tastiest and cheapest steak you will ever eat.  Friends wanted to try it so ….. cooking steak for a party?  Yes, if you slice it super thin and have flatbreads/pitas with salad this can all be achieved.

Oh and how do you barbecue in the rain for a large crowd?  You just put the barbecue under a parasol near to the house and go for it – don’t panic, just go for it.

My barbecue is a worn thin, no legs, always on the promise of heading to the dump but it has a lid and this is important if you want barbecue food cooked well.  The fact that it’s always on a final warning is why I love cooking on it; it’s almost as if it knows it and behaves impeccably.

Also, I might not be able to guarantee good weather and despite the rain pouring down, you will always have the best giggles at a party under the parasol, huddled around the barbecue – that I can guarantee.

Party Steak (I cooked for 11 but could have fed 24)

1.4kg skirt steak

Marinade:  2 tablespoons olive oil,  juice of 2 limes, 1 teaspoon cumin, salt and pepper, 6 garlic cloves crushed, a good couple of shakes of Tabasco sauce

Place the steak, marinate ingredients in a sealable freezer bag, and allow to marinate for about 2 hours or longer ideally.  Mine sat in the marinade from about lunchtime until about 7pm.  Worked for me.

Cook the steaks for 5 minutes each side allowing another 10 minutes rest somewhere warm covered in foil then slice thinly and serve with flatbreads/pitas, peppers and onions slowly fried together, Guacamole and sour cream dip (I cheat here with good quality shop-bought ones).