Skirt Steak

1 Steak per package. ($14.29 lb)

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor.

The best way to cook Skirt steak is quickly and over high heat. This thin cut is perfect on the grill, seared in a skillet, broiled in the oven, or even cooked in a smoker.

To maximize tenderness, we recommend marinating the skirt steak and cutting against the grain before serving. You can make skirt steak tender by either marinating the cut in an acid base like lime juice or vinegar, or by scoring the top and bottom of the steak with a knife to sever the meat fibers.

USDA inspected. Frozen and vacuum sealed. Ethically raised on pasture, without the use of synthetic chemicals, hormones, or antibiotics.

Steak Tips:

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

• DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven.

• Our Beef is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°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 “early”.

• Remove from the pan and REST your meat for at least 5 minutes. Serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely.