Perfect for fajita night at your house... Very tender if cut thin strips against the grain and not overcooked Very Similar to a flank or sirloin flap
Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details
The skirt steak is a long, thin muscle cut from the plate section of the belly. It’s a very tough cut with a lot of connective tissue, but it turns out juicy and tender if cooked correctly.
How to Cook It: It’s best to marinate a skirt steak in an acidic marinade like the one in this grilled skirt steak with red peppers and onions recipe for at least 30 minutes before cooking it. Then, flash sear it over high heat and serve it medium-rare to medium. It’s important to cut the skirt against the grain to avoid chewy bites. If you have any leftovers, make sure you know how to reheat steak properly.