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Whole Beef Skirt (NZ Grass Fed) - 1kg

(5)
$1999
1.0 kg

Skirt steak is one of the most flavourful cuts of beef, and even though it's also one of the tougher cuts with a lot of connective tissue, it's still a great steak for grilling. Skirt steak comes from either of two separate muscles inside the chest and abdominal cavity, below the ribs, in the section of the cow known as the beef plate primal cut.

 

Cooking Tips

Dry the surface for better crust. Dry the surface of the steak before seasoning or searing. Any excess moisture will create steam and reduce the likelihood of creating a nice crust on the steak.
Do not overcook. A quick hot sear will create a flavorful browned crust, and undercooking by just a minute will reduce the fear of going too far. The best texture comes with just a few minutes of contact on the heated surface and results in medium-rare doneness. Skirt steak is thin and lean, so going past medium-rare or medium doneness will yield an extremely dry and chewy steak.
Cook it hot! Cook it fast with high heat, instead of low heat for slow cooking. Slicing the meat thinly across grain will provide enough tenderization, especially if you don't overcook your skirt steak to make it tough and dry.