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This is one of our favorite cuts because it is so flavorful, quick, and easy to cook. It is well marbled and a great tender cut. Skirt steak is a long and flat in shape.
Where it’s from: The lower belly of the cow, under the ribs.
What to use it for: Fajitas, stews, stir fry.
How to cook: Hot and fast. We always cook skirt steak in a skillet. Slice against the grain and season or marinade to your liking. Melt butter in a pan and let it get super-hot and sear for no more than a couple minutes on each side for medium rare. You can cook this on the grill or braise as well. Don’t forget to slice against the grain.
Pasture Raised, Grain Finished
No Added Hormones or Antibiotics
Flash Frozen and Vacuumed Sealed
