Skirt steak is a long, well-worked cut from the diaphragm area with pronounced grain and serious beefy flavour — the cut behind classic fajitas and a favourite of anyone who cares more about taste than tenderness alone. It takes well to a marinade and rewards a hot, fast cook, making it a genuine weeknight option once you know the trick to it.
How to cook it
The key to skirt steak is high heat, a short cook, and slicing thinly against the grain once it’s rested — skip that last step and even a perfectly cooked piece can taste chewy. Sear it hard in a very hot pan or on the barbecue for just a couple of minutes each side for medium-rare, since it’s a thin cut that overcooks quickly. A marinade with some acid (lime, vinegar, or a splash of soy) for even half an hour beforehand adds flavour and helps tenderise the meat further.
This is the cut for fajitas, stir-fries, or piled onto tacos with a squeeze of lime, but it’s just as good simply grilled and served sliced over a salad. Its bold flavour means it doesn’t need much dressing up — a simple char and a good sauce is often all it needs.
Whether you’re planning a Mexican-inspired dinner or just want a fast, flavour-packed steak on the table, our skirt steak is cut fresh in-house and ready for the pan or grill.
| Storage Requirement | Keep refrigerated below 5°C. Use within 3 days of purchase or freeze immediately. |
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| 1. Marinate the steak in lime juice, crushed garlic, cumin and a splash of oil for at least 30 minutes. 2. Sear in a very hot pan or on the barbecue for 2-3 minutes each side for medium-rare. 3. Rest for 5 minutes, then slice thinly against the grain. 4. Warm tortillas and sauté sliced capsicum and onion until charred. 5. Serve the steak and vegetables in the tortillas with your favourite toppings. |
$30.99
