Pan-Fried Skirt Steak with Horseradish Cream

Skirt steak is not a cut of meat that you see often, but it is one worth seeking out. I have eaten it at home, and in restaurants in America often, but for some reason I don’t see it in Australian restaurants much at all. It is a working muscle and has elongated fibre. It is also very lean, so it needs to be cooked rare and sliced into thin strips, cutting the muscle against the grain. When that is done it has the most superb flavour and the most wonderful gelatinous texture. It is perfect