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2 Skirt Steaks, frozen (CHOOSE SIZE ABOVE)
The Skirt Steak comes from the muscles of the diaphragm and have a characteristic striated look. They are similar to the Bavette but much thinner. As a hard working muscle, Skirt Steaks have a wonderfully rich, deep flavor. We like to cook our Skirts quickly over high heat and serve them with Chimichurri sauce. The cut can also be marinated and used in stir-fries or fajitas. This thin steak cooks very quickly, so stay alert! We prefer it medium rare and recommend letting it rest at least 5 minutes after cooking. We recommend trimming off silver skin before cooking-- you can also hammer them for additional tenderness (this doubles as great stress relief!).
Pro-Tip: slice your skirts into 3-4 slices crosswise before cooking. This makes them more manageable in the pan but more importantly ensures that you'll cut across the grain when you eat them.
For cooking suggestions, see our RECIPES PAGE