Skirt Steak used in Beijing Beef recipe
Your skirt steak was juicy and tender and made our Beijing Beef so YUM 😋
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. 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 10 days when kept in your refrigerator.
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