Ingredients for 4 people
800 g Outside Skirt Steak
2 heads of lettuce (e.g. Romaine or Butter lettuce)
2 ripe avocados
150 g feta cheese
1 small garlic clove
Juice of 1 lime
3 tbsp olive oil
Salt and pepper
1 tsp smoked paprika (optional)
Fresh herbs of your choice (e.g. parsley or coriander)
Preparation:
Prepare the steak: Season the Outside Skirt Steak with salt, pepper and smoked paprika. Let it rest at room temperature for about 30 minutes before grilling.
Avocado-feta dip: Cut the avocados in half, remove the pits and place the flesh into a bowl. Crumble the feta cheese and add it. Finely chop or crush the garlic and mix it with the lime juice and 2 tbsp olive oil. Season with salt, pepper and freshly chopped herbs. Mash with a fork or blend until creamy.
Grill the lettuce: Cut the lettuce heads in half or quarters depending on their size. Brush lightly with olive oil and grill over medium heat for 2-3 minutes per side until lightly charred and slightly softened. Season with salt and pepper.
Grill the steak: Preheat the grill to high heat. Grill the Outside Skirt Steak for approximately 3-4 minutes per side depending on your preferred doneness. Let the meat rest briefly, then slice it thinly against the grain.
Nice to know: Origin: Beef Outside Skirt is one of the most flavourful and traditional beef cuts. It comes from the outer part of the diaphragm and is located in the belly and flank area of the animal. Because this muscle is constantly in motion, the meat develops a distinctive fibre structure and an intense, rich beef flavour.
The underestimated butcher's cut: For a long time, Outside Skirt played only a minor role in traditional European butchery. It was often used for minced meat or slow-cooked dishes. However, butchers and meat experts already knew about its exceptional flavour, which is why it was often considered a true butcher's cut and frequently kept for personal use.
International breakthrough: Outside Skirt became widely known through American BBQ culture and Tex-Mex cuisine. It gained particular fame through dishes such as fajitas, where the meat is traditionally marinated, grilled over high heat and sliced into thin strips.
This cooking method showed that even heavily used muscles can become exceptionally tender and juicy when prepared correctly.
Today: A true hidden champion
• bold and intense flavour
• distinctive fibre structure
• excellent for marinades
• perfect for quick grilling and searing
• ideal for fajitas, steak sandwiches and wok dishes
Internal temperatures & Meat Sommelier tip
Outside Skirt should always be cooked quickly over high heat:
• Rare: 48-50 °C (118-122 °F)
• Medium Rare (recommended): 52-54 °C (126-129 °F)
• Medium: 55-57 °C (131-135 °F)
• Well Done: above 60 °C (140 °F+) (not recommended)
