"An Irish beef cut with pronounced marbling, perfect for lovers of juicy, deeply flavorful meats."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Originating from the lush pastures of Ireland, this flank steak is distinguished by its long fibres and delicately marbled texture. The grass-fed diet gives this cut a firm chew and a deep beef flavour, with almost herbaceous notes. At Allaert Meat, we select this cut for its authentic character, ideal for those who appreciate robust meats. Sear it quickly in a pan or on a griddle, one to two minutes per side, to caramelise the juices while keeping the centre rare. Let it rest for a few moments, then slice it against the grain to ensure optimal tenderness in the mouth.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Selected livestock
Beef selected for its flavor and texture
We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.
Everything you need to know before you buy
FAQ about Beef flank (Ireland) | 1000 g
How to properly cook an Irish beef bavette steak?
For skirt steak, very quick cooking over high heat is essential. Heat a cast-iron pan or griddle strongly with a drizzle of oil or beef fat. Sear the meat for 1 to 2 minutes per side, depending on thickness, to create a caramelized crust while keeping the center rare or blue. Cooking it well done would unnecessarily toughen its fibers.
Why should you cut flank steak against the grain?
Flank steak is a muscle that works hard, made up of long, thick fibers. If you slice it with the grain of these fibers, the meat will be tough to chew. By cutting against the grain, you break up these fibers, making each bite incredibly tender.
What are the characteristics of Irish beef?
Ireland's humid and mild climate allows cattle to graze on lush, clover-rich grass almost all year round. This natural diet results in a finely textured meat, with characteristic yellow marbling and a deep flavor, with subtly herbaceous notes.
Should you marinate flank steak before cooking?
It is not a requirement, as Irish flank steak already has a very pronounced beef flavour. However, its long fibres absorb marinades very well. A mixture of olive oil, crushed garlic, and soy sauce for 30 minutes can tenderise the meat and enhance its natural aromas before searing.
What is the ideal resting time after cooking?
Never neglect resting. Once removed from the heat, place your flank steak on a wire rack or a warm cutting board and loosely cover it with aluminum foil. Let it rest for at least 3 to 5 minutes. This allows the juices, which concentrate in the center during cooking, to redistribute evenly throughout the fibers, ensuring a juicy cut of meat.
What sides should I serve with this skirt steak?
Its clear chew calls for classic and comforting accompaniments. Fries cooked in beef fat, rosemary-sautéed new potatoes, or a simple pan-fried wild mushroom dish pair perfectly. As for the sauce, a shallot reduction cuts through the richness of the meat with a pleasant acidity.
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