Skirt steak is a thin and relatively lean cut, taken from the diaphragm of the animal it comes with a higher content of connective tissues giving the meat a very bold and intensely beefy flavour. A visible grain runs width-wise across the skirt steak so how you cook and slice the meat is critical to the final product, aim for a high heat fast cook and then be sure to always slice against the grain of the meat to reduce toughness. Top tip: cook your skirt steak in one or two large pieces over a high heat in a skillet pan and then slice to create delicious fajitas fillings or the perfect steak sandwich. 

* Frozen product