Each skirt steak is approximately 700 grams and is all grass-fed and pasture-raised and sourced from south-eastern Australia.
Cooking Tip : It's best to cook skirt steak on a high heat and fast. It will be tough if over-cooked. When your pan, grill or BBQ is very hot, it should only take 2 to 3 minutes per side for skirt steak to develop a deep brown crust, at which point the inside should be medium-rare. Remove from heat and allow to rest for 5 minutes before serving.
Serve with Chimichurri.