Skirt steak is an underrated cut of beef. It comes from the plate of the cow, which is situated after the brisket and before the flank. It is the ideal cut to use in stir-fries, as it’s richly flavoured. Skirt is not the most tender cut but its punchy flavour works beautifully in Mexican dishes. We love quickly grilling or pan-searing skirt steak and using it in fajitas.
If you’re looking to try something a bit more complex, try making authentic, traditional Cornish pasties with slow-cooked skirt steak. It is a good idea to introduce different cuts into your repertoire, as making the most of each animal is more sustainable for the environment. It is also a great way to expand your repertoire and technical skill while saving money.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our skirt steak is immaculate. The butchers skilfully prepare all cuts by hand in time-honoured, traditional fashion. We never compromise on our standards, as you have come to expect from The Black Farmer.
We source local meat from farms in Wiltshire, Somerset and the South West. The Black Farmer makes sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
We vacuum pack our skirt steak to keep the meat fresh for longer. This also means it is suitable for home freezing. If you do choose to freeze your meat, make sure you defrost it properly. The easiest way is to pop it in the fridge overnight.
1. Cut the steak:
If the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length. This will allow them to fit better in the pan, and make them easier to slice later
2. Dry and season the steak:
Thoroughly pat steaks dry with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.
3. Heat the pan:
Heat a large 12-inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil.
4. Cook the steak:
Use tongs to carefully add the steak to the pan, then press down firmly on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes, depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of 130oF. Work in two batches if needed.
5. Rest the steak:
Transfer steak to a cutting board, loosely cover with foil, and allow to rest for 10 minutes before slicing.
6. Slice and serve the steak:
Hold the carving knife at a 45-degree angle, and then slice the steak across the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate.
This product has a shelf life of 12 days from the date of delivery. This pack contains 1 piece.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.