• Outside Skirt Steak
  • Outside Skirt Steak

Outside Skirt Steak

Offer

Regular price £8.50 Offer £7.20

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

Select pack quantity

We currently have 25 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Located near the brisket plate aka Short-ribs, Outside Skirt is a long, highly-marbled, open-textured muscle found 'outside' in the sense it is outside the main carcass.

In our opinion a very under-utilised cut and one of our favourites. For those unaware of this cut it is often a beefy revelation.

Our heritage breeds are reared on small family farms , slow-grown cattle that graze lush pastures on The Dales.

Val Warner says that 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 meet and visible muscle structure, optimal eating temperature leans towards 53°C, medium done, after a fierce cook, rest and then slicing across the grain.

It is beefy in taste standing up to strong accompaniments such as the fiery delivery from the chimichurri sauce, that wonderful accompaniment of chillis, herbs and vinegar from Argentina. Alternatively, sliced and eaten with lentils in mustard sauce or creamed watercress and you’d be having a good time…….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.

Ingredients

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 Outside Skirt 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