• Outside Skirt Steak
  • Outside Skirt Steak
  • Outside Skirt Steak
  • Outside Skirt Steak
  • Outside Skirt Steak

Outside Skirt Steak 2 x 180g

In stock


  • 2 x 180g steaks in each pack (approx.)

Select pack quantity

We currently have 41 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

In our opinion, outside skirt steak* is a very under-utilised cut and one of our favourites. Located near the brisket plate also known as short-ribs, outside skirt steak is a long, highly-marbled and open-textured muscle found outside in the sense it is outside the main carcass.

Chef Valentine Warner says "outside skirt steak is a beefy revelation, a woefully underused cut that excels over the pulsing glow of the charcoal grill. Taken from the outside brisket and with its well-marbled meat and visible muscle structure, optimal eating temperature leans towards 53°C, medium-done, after a fierce cook, rest and then slice across the grain.

It is beefy in taste, standing up to strong accompaniments such as the fiery delivery from chimichurri sauce, that wonderful Argentinian accompaniment of chillies, herbs and vinegar. Alternatively, sliced and eaten with lentils in a mustard sauce or creamed watercress...or perhaps indeed with a strong steak sauce comprising of beef stock, capers, English mustard and pickled walnuts. Brushed with barbecue sauce and then chopped and popped in a bun with burnt cheese also gets my vote."

*Swaledale Butchers outside skirt steaks are expertly butchered from traditional breeds of cattle slowly grown on lush pasture in the Yorkshire countryside. Left to mature on-the-bone to relax and tenderise, this traditional technique also dehydrates the muscle and, much like the reduction of a sauce, ensures intense flavour.


Grass-fed, heritage breed beef, dry-aged on the bone for >28 days.

Cooking advice

  1. Take outside skirt steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet until smoking hot
  4. Add the steaks to the dry pan resisting the urge to move them and turn after 2 minutes
  5. Once other side has cooked for 2 minutes, a rich golden crust should have formed. Turn every 30 seconds or so for a total cooking time of approx. 5-7 minutes
  6. Remove from pan and rest for 8 minutes
  7. Slice across the grain and serve

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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