Cut across the grain, skirt flank steak is a very tender, under-rated cut of beef. Great for Mexican and Asian cooking. Your piece of skirt flank will be a minimum of 600gm and come to you vacuum-sealed with a shelf-life of 14 days (unopened) when kept in your refrigerator.
Cooking Instructions: Skirt flank is best served rare to medium-rare (4 mins each side). Rest for at least 10 mins with foil over the top to allow for juices to settle back into the meat.