A Butcher's Steak of Loose Texture & Flavour
Long, flat, and prized for its flavour rather than tenderness, this under appreciated cut is versatile, ideal for quick frying and using in a steak sandwich. Very much part of a revival of the artisan craft of British steak cutting, the Skirt is an excellent place to start if you’re looking to try a new kind of steak, with this traditional favourite being sourced strictly from grass fed herds of heritage beef.
The Skirt Steak is a traditional British cut but often confused with the Flank Steak, though they come from slightly different parts of the beast. When cut correctly, the Skirt Steak is slightly elongated with little lines of marbling running though the meat to give the flavour its known for as it melts upon cooking. A fantastic alternative to traditional prime steaks.
The Skirt steak is found in a variety of cuisines, featuring prominently in Mexican and Chinese cooking. With similar cooking properties to the Flank Steak, the Skirt is well suited to braising or marinating. For a simple dish however, try quick frying and serving in a steak sandwich with plenty of bite and flavour.
|Our recipe tips for cooking your Skirt Steak|