A deeply flavoured, visible-grained steak cut from native-breed beef. Outside Skirt responds particularly well to hot, fast cooking: grill or sear it, rest well, then slice thinly across the grain for the best texture.
Ideal for fajitas, steak sandwiches, stir-fries or simply served as a steak.
£15.38
Outside Skirt is one of the skirt muscles from the diaphragm/plate area of the animal. It is a long, relatively thin steak with a clearly visible grain and a strong beef flavour. This pack contains two 284g steaks.
This product is portioned as two steaks and is intended primarily for high-heat steak cooking. Grid Iron’s separate Native Breed Beef Skirt – 1kg is the broader skirt product and is better placed for recipes where a larger quantity or longer cooking method is wanted.
Outside Skirt is best cooked quickly over high heat in a pan, on a grill or barbecue. A marinade can add flavour and help with texture. Rest the steak after cooking, then slice it thinly across the visible grain; shortening those long muscle fibres makes a significant difference to how tender it feels when eaten.
It works particularly well for fajitas, stir-fries, steak sandwiches or served simply with chimichurri or other sharp, fresh sauces.
Outside Skirt is not Bavette or Onglet/Hanger. They are separate butcher’s cuts with their own product pages and cooking characteristics. For the differences, see our Skirt, Bavette or Onglet: Which Beef Cut Should You Choose? guide.
For detailed technique, see How to Cook Outside Skirt Steak.
Nick Hooper (verified owner) –
I put my first steak on the barbecue – I rubbed it with a mixture I saw on a Marcus Wareing Provence programme (1tbsp each of toasted cumin seeds, fennel seeds and Provencal herbs, 1 tsp smoked paprika) – then I cooked for 4 minutes each side and left it under foil for 5 minutes. It was tender and tasty, cooked but still rare in the centre. I sliced it thinly across the grain, served on a bed of rocket with sliced parmesan. Delicious. It served 2 comfortably. I look forward to cooking my other 3 steaks.
Sam Hanson (verified owner) –
Made the tastiest rich steak and mushroom pies. The meat was so tender and full of flavour. What a treat.
Rosslyne Rixon (verified owner) –
This really surprised us. I made the recipe on the website for skirt with mushrooms and parsley. Despite the very swift cooking time (in seconds rather than minutes or hours) we both thoroughly enjoyed the meat that was beautifully tender and full of flavour. We will definitely repeat this.
Isabella Mullan (verified owner) –
I made a beautiful slow cooked casserole. This meat was perfect, plentiful and very tasty. Would definitely use again.
David Mcgurk (verified owner) –
Jacqueline Beaver (verified owner) –
Used this in our slow cooker for a heart warming casserole. Full of flavour, rich and tasty, moist and tender. Can recommend.