Skirt steak has an intensely beefy flavor—even more flavor than the flank steak, which is similar in shape and size. The skirt is an ideal steak for marinating and will easily take on those flavors. Skirt steak should not be cooked past medium-rare; it will be way too tough. If you're making fajitas or any other stir-fry dish, slice it up first (against the grain), then marinate and cook it.
- No Hormones
- No Antibiotics
- Grass-Fed