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Grid Iron Meat

Outside Skirt Steak & Mushroom Skillet with Parsley

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.

INGREDIENTS
  • 500–600g outside skirt steak
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper

Mushrooms

  • 300g chestnut mushrooms, thickly sliced
  • 15g butter
  • 1 small garlic clove, finely sliced

To finish

  • Small handful flat-leaf parsley, finely chopped
  • Optional: squeeze of lemon juice
METHOD

  1. Remove the skirt steak from the fridge 20 minutes before cooking.
  2. Pat dry, then slice across the grain into strips about 1 cm thick.
  3. Season lightly with salt and black pepper.
  4. Heat a wide frying pan over a high heat and add the olive oil.
  5. Add the beef in a single layer and cook for 30–45 seconds per side, until well coloured but still supple. Work in batches if needed.
  6. Remove the beef to a warm plate and leave to rest.
  7. Lower the heat slightly and add the mushrooms to the same pan. Cook for 4–5 minutes, allowing them to release moisture and take on colour.
  8. Add the butter and garlic and cook for 30 seconds, just until fragrant.
  9. Return the beef (and any resting juices) to the pan and toss briefly to combine.
  10. Remove from the heat, adjust seasoning, and finish with parsley and a squeeze of lemon if using.
  11. Serve immediately.

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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: £13.00.

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Sides

  • Steamed greens or cabbage – clean and simple.
  • Braised leeks – soft and sweet alongside the beef.
  • Roasted carrots – warmth without weight.
  • Warm lentils with herbs – steady and filling.
  • A small portion of brown rice – optional, if needed.

Matches

  • Mushrooms, parsley, garlic
  • Black pepper, lemon
  • Butter, olive oil
  • Beef juices
  • Leeks, greens, carrots

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Preparation Time: 10 minutes
Cooking Time: 8-10 Minutes

Hot Tips

  • Outside skirt must be sliced across the grain for tenderness.
  • Keep the pan hot and the cooking time short.
  • Avoid overcrowding the pan — colour equals flavour.
  • Leftovers work well stirred through greens or grains the next day.

Pairings

Red Wine

  • Gamay
  • Pinot Noir
  • Light claret-style blends

White Wine

  • Chenin Blanc
  • White Rhône blends
  • Dry Riesling

Beer & Cider

  • Best bitter
  • Amber ale
  • Dry cider

Non-Alcoholic

  • Sparkling water with lemon peel
  • Alcohol-free ale
  • Black tea after the meal

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