4x Skirt Steaks

A thin steak that offers a big, broad flavour

Availability: In stock

Regular Price: £17.00

Special Price: £14.00

CODE: D1978
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Chef’s Top Tip
These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.

Also known as diaphragm steak, this thin and tasty steak has a loose grain and definite bite. Steak afficionados and those in the know have always coveted its very particular qualities – but it must be cooked briskly, and enjoyed very, very pink.

To find out about the story behind these steaks, click here.
  • An old-fashioned, humble steak cut of grass-fed UK beef
  • Hand cut from a thin but heavily worked muscle – packed with natural flavour, and a definite bite
  • 28 day matured to develop its full, broad flavour
  • Cooks to a juicy rare in as little as a minute each side!
Box Contains:

    • 4 Skirt Steaks, 180g each
SAVE £3.00
cooked skirk steak sliced on board with vegetables on plate raw skirt steak on paper cooked skirt steaks
  • cooked skirk steak sliced on board with vegetables on plate
  • raw skirt steak on paper
  • cooked skirt steaks
Supplied frozen: Store at <-18ºC
Once defrosted store between 0 - 5ºC - Use within 24 hours
Nutritional Values: Typical per 100g. Energy 861kJ / 205kcal, Fat 10g of which saturates 4g, Carbohydrate 0g of which sugars 0g, Protein 27g, Salt 0.19g.
Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for

Rare 1 minute per side
Medium Rare 1½ - 2 minutes per side
Turning the steak only once.

Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly across the grain of the meat before serving.

Chef's Tip: Marinate the steak for 2 hours with 1 tsp honey, 1 tsp finely chopped fresh ginger, 1 tbsp olive oil, 1 tsp lemon juice and 1 tsp soy sauce.

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