Beef Skirt Steak

Taken from the top of the flank, joining the brisket of the beef, this steak cut is full of flavour and has a loose grain throughout with a unique texture and taste. 

Marinade in a mixture of Olive oil, garlic, red onion and soy sauce for a minimum of 24 hours and then slice thinly and sear in a hot pan for a great sandwich or hot salad steak.

Alternatively dice and braise for slow cooked stews and pasties.