Inside Skirt Steak
When you’re short on time, Skirt Steak is the perfect option. Throw it on the grill or in your cast iron pan for an amazingly fast and flavorful meal. Enjoy as a steak, or slice against the grain to top salads and tacos. This steak has a naturally buttery flavor, with a nice bite. The dry aging process deepens the flavor and tenderizes the naturally larger grain that this cut is known for. The Skirt Steak is unique because the grain run the short way, unlike the other quick-sear steaks — we encourage you to take note of the grain before cooking, to ensure you're ready to cut agains the grain.
Other Awesome Cuts
The Inner Skirt Steak directly below the sternum of a beef. If a beef could have 8-pack abs, this muscle would be part of the muscle structure at the very top. Because of the pasture-raised lifestyle they lead, this muscle gets an incredible workout, which creates an awesome flavor and large muscle fibers. The location of this cut also means it picks up more of the dry aged flavor than other cuts on the animal. Our butchers trim this steak carefully so it is ready for the grill, and has just enough fat to remain juicy and delicious.
This thin cut only needs to be cooked over high heat for a very short period of time, 2-4 minutes per side. Prior to cooking, slice the skirt into thirds, lengthwise. This will make it easier to slice against the grain, which runs from top to bottom on the short side of the meat.