You need to select a quantity before adding an item to the basket
Skirt
£14.50 per kg
Our Skirt is cut from the finest British beef, sourced locally from trusted Yorkshire suppliers.
A thin, well-marbled steak with intense beefy flavour and wonderful texture. Excellent for quick cooking or slicing thinly after resting. Perfect for fajitas, stir-fries or traditional steak & chips. Hand-cut fresh in our family shop.
A thin, well-marbled steak with intense beefy flavour and wonderful texture. Excellent for quick cooking or slicing thinly after resting. Perfect for fajitas, stir-fries or traditional steak & chips. Hand-cut fresh in our family shop.
Take the skirt steak out of the fridge 30–40 minutes before cooking to bring it to room temperature.
Season well with salt and freshly ground black pepper.
Heat a heavy frying pan or griddle until very hot.
Sear for:
Rare: 2–3 minutes per side
Medium-rare: 3–4 minutes per side
Medium: 4–5 minutes per side
Rest the steak on a warm plate for 5–7 minutes before slicing thinly against the grain.
Best enjoyed with chips, grilled tomatoes or a simple salad.
Slow Cooking Instructions
For melt-in-the-mouth tenderness, cut into chunks or leave whole. Brown in a hot pan, then place in a casserole with onions, carrots, stock and herbs. Cover and cook gently on the hob or in the oven at 160°C / Fan 140°C / Gas 3 for 2½–3 hours until fork tender. Alternatively, cook in a slow cooker on low for 6–8 hours.
Best enjoyed shredded in tacos, pies, or with mashed potatoes and gravy.
Season well with salt and freshly ground black pepper.
Heat a heavy frying pan or griddle until very hot.
Sear for:
Rare: 2–3 minutes per side
Medium-rare: 3–4 minutes per side
Medium: 4–5 minutes per side
Rest the steak on a warm plate for 5–7 minutes before slicing thinly against the grain.
Best enjoyed with chips, grilled tomatoes or a simple salad.
Slow Cooking Instructions
For melt-in-the-mouth tenderness, cut into chunks or leave whole. Brown in a hot pan, then place in a casserole with onions, carrots, stock and herbs. Cover and cook gently on the hob or in the oven at 160°C / Fan 140°C / Gas 3 for 2½–3 hours until fork tender. Alternatively, cook in a slow cooker on low for 6–8 hours.
Best enjoyed shredded in tacos, pies, or with mashed potatoes and gravy.
225g per serving