Skirt Steak – Grass Fed (min 450g)

skirt steak 600 x 600
Solid Teknics & Green Peppercorn SauceSkirt & Green Peppercorn SauceGreen Peppercorn & Brandy Sauce

Skirt steak is a lesser known cut of steak. It comes from the abdomen of the cow and is very lean.

Skirt steak is cut across the grain, giving it a more unusual texture than you may be used too. It’s full of flavour and lends itself well to marinades and quick curries or casseroles.



With long fibrous strands, it’s important to cook skirt fast over a high heat, then slice across the grain. Alternatively, it can be diced and used to cook a quick curry or casserole (approximately 40 minutes) as the fibres fall apart quite quickly.



STEAK & FANCY SAUCE – Get a little bit fancy with the addition of some Green Peppercorn and Brandy Sauce. Cook skirt steak over a high heat until medium rare, then rest for 5 minutes. Slice across the grain and serve with fast and easy sauteed vegetables and heated Green Peppercorn and Brandy finishing sauce. That’s it.

Check out this quick video below and you’ll be cooking skirt steak like a professional.

Video and images courtesy of Ralph Barnett, Shank Brothers BBQ.

FAJITAS – Marinate skirt for a couple of hours in lime juice, olive oil and cumin. Season and cook over a hot grill until medium rare then rest. Slice steak across the grain and serve with tomato salsa, guacamole and corn totillas and fresh lime.


Australian Beef

Price: $10.35 each

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