Inside Skirt Steak. Australian Grass Fed Beef Inside Skirt steak is a long, flat cut of beef and is one of the most flavourful parts of the cow. Many skirt steak recipes call for marinating it before grilling, as a skirt steak will absorb the flavours of the marinade well, due to its structure. It's still a great steak for grilling and works well pan fried or sliced into strips and served in a taco.
We source our Australian Grass Fed Beef from Victoria, Australia, in the Gippsland, Lime stone Coast stretch of Eastern Australia. This region is renowned for raising consistently high quality grass fed beef.
225-275g each
1. Dry and season the steak: Thoroughly pat steaks dry with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.
2. Heat a large 12-inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil.
3. Use tongs to carefully add the steak to the pan, then press down firmly on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes.Flip and cook for another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of 130oF.
4. Transfer the steak to a cutting board, loosely cover with foil, and allow to rest for 10 minutes before slicing.
5. Slice the steak across the grain, about 1/4-inch thick slices and serve.
1. Dry and season the steak: Thoroughly pat steaks dry with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.
2. Heat a large 12-inch cast iron skillet over high heat for 3 minutes. Once hot, add the olive oil.
3. Use tongs to carefully add the steak to the pan, then press down firmly on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes.Flip and cook for another 2 to 4 minutes. For medium rare doneness, cook steak until it reaches an internal temperature of 130oF.
4. Transfer the steak to a cutting board, loosely cover with foil, and allow to rest for 10 minutes before slicing.
5. Slice the steak across the grain, about 1/4-inch thick slices and serve.
About the producer
Bass Strait, Australia
Bass Strait Beef employs a ‘Natural State Hanging Method’ - All Bass Strait Beef carcases are hung in a way that follows the natural anatomical position of cattle.
The cattle are peacefully raised on natural rye grasses and clover without the need of antibiotics or hormone growth promotants.