Grass Fed Beef Skirt Steak

Flank as it is known in the UK, Bavette as it is known in France. Skirt one of the most shamefully underutilised cuts of steak. Skirt steak has long flaky fibres running the length of it, this is a cut that takes to marinades and barbeque like no other. Rub in Dijon mustard and olive oil for a smoky crust to dream of.