Skirt Inside
Skirt Steak
$39.02
A long, thin, ribbon-like cut of meat prized for its intense, robust flavor and coarse texture. Cut from the plate section of the steer (the lower belly), it is a highly worked diaphragm muscle. While it is incredibly flavorful, its long, distinct muscle fibers make it naturally tough if not prepared correctly. It is the definitive, traditional cut used for making classic restaurant-quality fajitas
The Best Ways to Cook It
Unlike the chuck tender and brisket, skirt steak thrives on extreme, blinding heat and incredibly fast cooking times. The goal is to char the exterior deeply while keeping the inside a juicy medium-rare. Overcooking skirt steak past medium makes it leathery and dry.
- High-Heat Grilling (The Absolute Best Method):
- Crank your gas grill to its absolute highest setting, or stoke a charcoal grill until the coals are glowing white-hot.
- Pat the steak completely dry and brush it lightly with oil to prevent sticking.
- Grill for just 2 to 4 minutes per side.
- Pull it off the grates as soon as it hits an internal temperature of 130°F to 135°F (54°C to 57°C) for a perfect medium-rare.
- The Cast-Iron Sear (Indoor Method):
- Heat a heavy cast-iron skillet over high heat until it is smoking hot.
- Because skirt steak is so long, you will need to cut it into smaller 5- to 6-inch segments to fit the pan.
- Sear in a splash of high-smoke-point oil (like avocado or canola oil) for 2 minutes without moving it to build a dark crust. Flip and sear for another 2 minutes, then remove immediately.