A thin steak with a big, broad flavour
- Fully matured grass-fed British beef
- Packed with natural flavour and a definite bite
- Delicious seared quickly or cooked slowly in stews or curries
Price per kg:
Cook fast and serve rare for thin, intensely flavoured beef. Skirt Steak’s loose texture and distinctive ‘bite’ make it a great choice for the most delicious fajitas.
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 against the grain to enjoy.
Chefs Tip: This cut really benefits from a marinade. Marinade the steak with 5g honey, 5g Ginger finely chopped, 1 tbsp olive oil and 1 tsp lemon juice, 1 tsp Soy sauce, for 2 hours.