Beef Skirt Steak

About beef skirt steaks

Beef skirt steaks are best cooked fast and served rare with a chimichurri sauce. Our Beef Skirt is a great choice if you want to mix up the steaks you are cooking at your next BBQ.

What is beef skirt?

A beef skirt steak is a flavoursome, thin cut from the diaphragm muscle of the cow. It has a strong beef flavour and tender texture, making it ideal for the likes of steak sandwiches, stir fries and fajitas.

How to prepare beef skirt steak

Beef steak is typically sliced into small strips. You should cut against the grain to ensure the texture is tender. Rest the meat for at least 30 minutes before cooking.

People often marinate beef skirt steaks to complement the flavour. Soy sauce, lime juice, Worcestershire sauce, garlic, cumin, brown sugar, orange juice and more are commonly used.

If you’re not using a marinade, pat dry before cooking.

How to cook beef skirt steak

Beef skirt is best served medium rare to prevent it from being too chewy. It should be cooked at a high heat for a short time, usually around 2 to 4 minutes for medium rare. For medium to well done, increase the time to 6 to 8 minutes. You can also grill a beef skirt steak for around the same time.

Beef skirt can also be used in stews and casseroles. For this, it’s best cooked for longer periods, typically 2 to 3 hours.

Your order is prepared here in Linlithgow by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.

Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.