Take the skirt steak out the fridge and allow it’s temperature to rise to that of the room.
Season well with salt and pepper and coat with 2 tablespoons of olive oil
Place a heavy pan on the highest temperature possible — remember, there’s one rule with cooking skirt steak: cook at high heat and do so quickly!
2 tbsp Olive Oil
Salt & Ground Pepper
The skirt steak is a long and thin steak, cut from diaphragm of a cow. Because it comes from a particularly muscular area, the beef it produces is lean and relatively more tough than other more traditional cuts and slices of beef. That’s why it is very important to cook skirt steak rare or medium rare to get it as soft and tender as possible — otherwise, it’ll prove a nightmare to chew down! When cooked right the taste is known to be very rich and and beautifully ‘beefy’ — making it a favourite amongst meat lovers everywhere! Here’s everything you need to know about how to cook Skirt Steak!
What to serve with Skirt Steak?:
We recommend serving your skirt steak with mushrooms, Cream & spinach sauce and oven baked potatoes!
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!