There’s a quiet revolution happening in the world of steak, and it’s led by the cuts that once went overlooked. Bavette, flat iron, onglet, skirt—these deeply flavoured forequarter steaks are prized by butchers and chefs alike for their character, succulence, and sheer value.
Our Artisan Steaks collection celebrates these lesser-known heroes of the grill and skillet. Each recipe is designed to showcase their natural richness, with smart preparation and bold pairings that bring out their best. Whether flash-seared, marinated, or slow-cooked then finished fast, these steaks offer a deeper kind of satisfaction—one that rewards confidence and curiosity in equal measure.
This is quick, skillet cooking built around outside skirt steak — a cut with real character that thrives on high heat and fast timing. Cooked briefly and finished with mushrooms, parsley and black pepper, it delivers depth and satisfaction without heaviness. It’s an ideal midweek beef dish for January: direct, balanced and unfussy.
