Skirt Steak

Skirt Steak

Similar to the Flank Steak, Skirt Steak is long, flat, and flavorful. It has an even deeper, beefier flavor than the flank, as it contains more connective tissue and a medium to high fat content. The default choice for fajitas, this cut has been a well-kept secret in Tex-Mex cuisine, and goes great with lime juice and cumin.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.