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Grid Iron Meat

How to Cook Outside Skirt Steak

Outside skirt is one of the most flavoursome cuts of beef, with a loose, open grain and a deep, rich beefiness that makes it perfect for cooking over fire. It needs very little intervention: fierce heat, a good crust, a short rest and, most importantly, thin slicing across the grain.

INGREDIENTS
  • 800g–1kg outside skirt steak
  • 1 tbsp olive oil
  • 1½ tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1 garlic clove, lightly crushed
  • A few sprigs of thyme or rosemary
  • 15g butter
  • ½ lemon
METHOD

  • ake the skirt steak out of the fridge around 30 minutes before cooking.
  • Pat the meat thoroughly dry. If it is particularly long, cut it into two or three manageable lengths rather than trying to fit the whole piece over the grill.
  • Rub lightly with olive oil and season generously with sea salt and black pepper.
  • Set the barbecue or kamado up for direct cooking at around 250–300°C. You want the cooking grate extremely hot before the beef goes on.
  • Put the skirt directly over the hottest part of the fire and cook for approximately 2–3 minutes without moving it unnecessarily.
  • Turn and cook for another 2–3 minutes, until the outside is deeply browned and lightly charred.
  • Check the internal temperature. For medium-rare, remove the steak at around 50–52°C. For medium, aim for around 54–56°C.
  • Transfer to a warm plate and add the butter, crushed garlic and herbs. Squeeze over a little lemon juice and spoon the melting butter and resting juices over the meat.
  • Rest for 5–8 minutes.
  • Look carefully at the direction of the muscle fibres, then slice the steak thinly across the grain, preferably on a slight angle.
  • Spoon the resting juices over the sliced beef and serve immediately.

Multi-Cooker Option

Ninja Foodi / Air Fryer

Outside skirt really belongs over a barbecue, but a Ninja Foodi can produce a good result when outdoor cooking isn't practical.

  1. Preheat using the hottest Grill setting available, or Air Fry at 220°C, for at least 5 minutes.
  2. Lightly oil and season the steak.
  3. Cook for around 3 minutes on the first side.
  4. Turn and cook for another 2–3 minutes, checking the internal temperature early.
  5. Remove at around 50–52°C for medium-rare or 54–56°C for medium.
  6. Rest for 5–8 minutes before slicing very thinly across the grain.

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Outside Skirt Steak – 2 x 284g

Outside Skirt Steak is a rich, beefy cut with a bold flavour and tender texture.

From native breed beef from North Yorkshire farms, it’s perfect for grilling, searing, or marinating.

Best served sliced thinly against the grain, this versatile steak is ideal for fajitas, stir-fries, or simply enjoyed on its own. A true favourite for those who love premium, traditional beef.

Original price was: £15.38.Current price is: £13.95.

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What sides and matches work well with this?
Sides

Crispy rosemary potatoes – parboiled potatoes, lightly crushed and roasted in beef dripping with garlic and rosemary until deeply crisp around the edges.

Charred peppers and onions – thickly sliced peppers and onions cooked directly over the barbecue until softened, sweet and lightly blackened.

Tomato, parsley and red onion salad – ripe tomatoes with finely sliced red onion, plenty of parsley, olive oil and red wine vinegar. The acidity works particularly well with rich grilled beef.

Grilled spring onions – whole spring onions cooked over direct heat until charred outside and sweet inside, then dressed with olive oil, lemon and sea salt.

Warm flatbreads – particularly good when the skirt is sliced thinly and served at the table with sauces, salad and grilled vegetables.

Matches
Chimichurri
Salsa verde
Garlic
Rosemary
Thyme
Parsley
Mustard
Horseradish
Anchovy
Lemon
Red wine vinegar
Smoked paprika
Cumin
Chilli
Charred onions
Tomatoes
Peppers
Mushrooms

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Preparation Time: Around 10 minutes, plus approximately 30 minutes out of the fridge before cooking.
Cooking Time: Approximately 5–7 minutes, followed by 5–8 minutes resting.

Hot Tips

  • Dry the surface well. Moisture is the enemy of a good crust.
  • Outside skirt should be cooked very hot and very quickly. It is not a steak that benefits from gentle cooking.
  • Don't worry about a little flame or char from the barbecue; skirt suits assertive cooking.
  • If one end is noticeably thicker, position that section over the fiercest part of the fire.
  • A fast-reading thermometer is useful because the difference between medium-rare and overcooked can be only a minute or two.
  • Slicing across the grain is essential. Cut with the grain and even beautifully cooked skirt can seem chewy.
  • For tacos, flatbreads or steak sandwiches, slice the rested beef exceptionally thinly and toss it back through its own juices before serving.

Pairings

Red Wine

Argentinian Malbec is perhaps the obvious choice, with dark fruit and enough structure to stand up to strongly charred beef, particularly if chimichurri is involved.

Northern Rhône Syrah works beautifully with the peppery, smoky notes of the barbecue.

Rioja Reserva is excellent when the steak is served with roasted peppers, onions or paprika.

White Wine

A full-bodied white Rioja has enough texture and savoury character to handle grilled beef surprisingly well.

A barrel-fermented Chardonnay works particularly well if the steak is accompanied by buttery potatoes rather than a sharp herb sauce.

Beer & Cider

A British best bitter offers enough malt and bitterness to complement the beef without overpowering it.

A Vienna lager or dark lager is excellent with the caramelised crust from charcoal cooking.

A dry traditional cider works particularly well with mustard, onions and sharply dressed salads.

Non-Alcoholic

A dry ginger beer provides spice and acidity to cut through the richness of the steak.

Sparkling water with lemon and rosemary keeps things fresh and simple.

A chilled smoked black tea with lemon works remarkably well with food cooked over charcoal.

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