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

Outside Skirt Steak 2 x 150g

£8.75

In stock
  • Approx. 2 x 150g steaks per pack.

Select Pack Quantity

We currently have 42 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Underrated but Outstanding: Outside Skirt Steak
In our opinion, outside skirt steak is a very under-utilised cut and one of our favourite whole-carcass artisan steaks. Located near the brisket plate, also known as the short ribs, outside skirt steak is a long, highly marbled and open-textured muscle. It’s called ‘outside’ because it sits on the outer part of the carcass.

This cut is expertly butchered from heritage breed cattle, slow grown on lush green pasture in the Yorkshire countryside. It’s then dry-aged on the bone to allow the meat to relax and tenderise. This traditional method also reduces moisture in the muscle, concentrating the flavour and enhancing texture.

Chef Valentine Warner calls outside skirt steak “a beefy revelation” — a cut that’s too often overlooked, but exceptional when cooked over the pulsing glow of charcoal. With its well-marbled meat and visible muscle grain, he recommends cooking to 53°C, medium-done, after a fierce sear and a proper rest, before slicing across the grain.

Its rich flavour pairs well with bold accompaniments like chimichurri, the fiery Argentinian mix of chillies, herbs and vinegar. Or try it sliced with lentils in mustard sauce, creamed watercress, or a punchy steak sauce made with beef stock, capers, English mustard and pickled walnuts. Brushed with barbecue sauce and chopped into a bun with burnt cheese? That gets his vote too.

Ingredients

Grass-fed, heritage breed beef, slow grown to maturity on the lush green pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days to deepen flavour and improve tenderness.

Cooking advice

  1. Take the steak out of the fridge, remove all packaging, pat dry with kitchen paper and place on a plate to come up to room temperature.
  2. Lightly oil* the steak and season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick or cast iron pan until smoking hot.
  4. Add the steak to the dry pan, resisting the urge to move it, and cook for 2 minutes.
  5. Flip and cook for another 2 minutes until a rich, golden crust forms.
  6. Turn every 30 seconds or so for a total cooking time of 5–7 minutes.
  7. Remove from the pan and rest for 8 minutes.
  8. Slice across the grain and serve.

*Use an oil with a high smoke point and neutral flavour.

Journal

The following have been published on our journal: a detailed guide on How to Cook Outside Skirt Steak, and George Ryle’s Outside Skirt Steak Recipe with Shallot Purée and Onion Rings.

Background

Heritage Breed Beef from the Yorkshire Dales
All Swaledale beef comes from heritage breeds, raised on independent farms and smallholdings scattered across the wildly beautiful Yorkshire Dales. Slow grown and free to roam on rich pasture, the result is exceptional beef with deep flavour and natural marbling.

Swaledale Outside Skirt Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and delivered in recyclable, insulated packaging ready to enjoy.

Customer Reviews

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