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A closer look at the Skirt Steak
Skirt steak is a flavorful, well-marbled cut of beef known for its rich taste and tender texture when prepared correctly. Sourced from the diaphragm muscle, this long, thin cut is prized for its deep beefy flavour, making it a favorite for grilling, searing, and marinating.
Skirt steak is best cooked quickly over high heat to achieve a perfect char on the outside while keeping the inside juicy. It’s the ideal choice for fajitas, stir-fries, tacos, and steak salads. For maximum tenderness, we recommend slicing it against the grain.
Whether you're grilling for a backyard barbecue or preparing a gourmet meal, skirt steak delivers bold flavor in every bite.
Like every other Matangi cut, the Skirt Steak possesses rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.
Skirt Steak
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Skirt steak is known for its bold flavour and tender texture when cooked properly. Follow these simple steps to get the best results:
1. Preparation:
- Bring to Room Temperature: Remove the steak from the fridge about 30 minutes before cooking.
- Pat Dry: Use paper towels to remove excess moisture for better searing.
- Season Well: Generously season both sides with salt and pepper. You can also marinate for extra tenderness and flavour (30 minutes to 2 hours recommended).
2. Cooking Methods:
Grilling:
- Preheat your grill to high heat (230-260°C).
- Place the steak on the grill and cook for 2-3 minutes per side for medium-rare (55-57°C internal temperature).
- Remove and let it rest for 5 minutes before slicing
Pan-Searing:
- Heat a cast-iron skillet over high heat (230-250°C) with a drizzle of oil.
- Sear the steak for 2-3 minutes per side until a deep brown crust forms.
- Let it rest for 5 minutes before slicing.
Broiling (Oven-Grilling):
- Preheat your oven’s broiler (grill setting) to high (250°C+).
- Place the steak on a baking sheet and broil for 3-4 minutes per side.
- Rest for 5 minutes, then slice.
3. Serving Tips:
- Slice Against the Grain: Cut the steak into thin strips perpendicular to the muscle fibers for maximum tenderness.
- Pairing Suggestions: Skirt steak pairs perfectly with chimichurri, roasted vegetables, tacos, or fresh salads.
Enjoy a perfectly cooked skirt steak with deep, rich flavour in every bite!
Crafted with precision...
Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.
Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.
get to know our teamThe best grass-fed Angus Beef for Kiwi meat lovers.
The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.
