skirt steak is also known as bravette or onglett. You really need to make sure that the meat as been hung for at least 3 weeks to help tenderise this cut of meat, otherwise the texture will be to fibrous. Supermarkets only tend to hang for a couple of days. Try a specialist supplier like www.traditional-beef.co.uk it may cost a little more but I promise you wont regret it
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