Outside Skirt Steak – 2 x 284g

Our butchers tips

The outside skirt steak is a prized cut of beef, known for its rich taste and distinctive texture. It comes from the diaphragm of the cow, specifically the plate section, and is one of two types of skirt steak (the other being the inside skirt). What makes the outside skirt particularly sought after is its robust beefy taste and its long, thin, grainy texture.

Key characteristics:

• Texture: The outside skirt has a visible grain running through it, which helps it retain moisture when cooked properly. This grain also makes it ideal for cutting into thin slices, across the grain, which helps tenderise the meat further when serving.
• Flavour profile: This cut is often celebrated for its intense beefy taste, which is richer compared to many other steaks. It has a good balance of fat marbling, contributing to its juiciness and bold flavour.
• Cooking tips:
  • Best cooked quickly at a high temperature, the outside skirt steak is ideal for grilling or searing in a hot pan.
  • Marinating it beforehand can enhance its natural taste and tenderise it slightly, although it’s already packed with flavour.
  • Because of its thickness (it’s usually thinner than other steak cuts), it only needs a short time on each side. Cook it to medium-rare or medium for the best experience—overcooking can make it tough.
  • Always let it rest for a few minutes after cooking to allow the juices to settle. When serving, cut it thinly against the grain to make the slices tender.

Best uses: The outside skirt steak is a versatile cut and is a favourite for dishes like fajitas, stir-fries, and steak sandwiches. It’s also perfect when served simply on its own with a squeeze of lime or a drizzle of chimichurri sauce.

In sum, the outside skirt steak is for those who appreciate a meaty, robust beef cut that’s easy to cook and full of character. Whether for a barbecue or a simple weeknight meal, this steak is always a crowd-pleaser.