Skirt Steaks 2 x 800g

Skirt Steaks 2 x 800g



One of a group of three flat steaks, skirt steak is often confused with flank steak. It is adjacent to the flank, but closer to the front quarter area of the animal. Skirt has a meaty, nutty flavour; beefier than the other flat steaks.



To maximise tenderness, skirt steaks are often marinated before grilling, or pan-seared very quickly, or cooked very slowly – braised in the slow cooker for a minimum 8 hrs on low. Slice against the grain before serving to maximize tenderness. Correct cooking, will give you a superb steak.

How to cook:

  1. Grill steaks on high heat for a few minutes on each side until browned and place in oven for 5 mins for medium-rare.
  2. Remove from the oven, cover in aluminium foil and set aside.
  3. If you don’t like your meat rare, slice the meat into 1cm-thick slices once out of the oven and grill slices for 10 seconds on each side before serving.