The skirt steak comes from the primal plate, under the rib in the diaphragm area of the cow. Streaked with buttery, beefy fat, the cut has deep, rich flavor and a tender, juicy texture. Fans of skirt steak say its flavor is even better than the ribeye and far superior to the tenderloin or New York strip. Often used in fajitas and carne asada tacos, skirt steak reacts well to marinating and stir-frying.
The cut is so thin that, unless you cook it over maximum heat, it'll be overcooked before you develop a good sear on the exterior. When slicing, cut against the grain of the muscle fibers for the most tender pieces.
Our skirt steaks weigh in between 1 and 1.25 pounds each, and come frozen in a vacuum-sealed package.