Beefmaster Skirt Steak

Skirt steak is the original fajita cut: long, thin and coarse-grained, with more beef flavour per ounce than almost anything else on the animal.

We sell inside skirt, outside skirt, and plain skirt steak for when our processor sends it back unlabelled. This is that one. The cooking is the same either way.

Method: that coarse open grain takes marinade faster than any other steak, so thirty minutes does real work and four hours is plenty. Get the grill or the pan as hot as it will go. Two to three minutes a side is usually the entire cook, because it is thin and it goes from right to grey quickly. Aim for medium-rare, around 130 to 135°F.

Rest five minutes, then slice thin across the grain. On a skirt the grain runs the short way across the strip rather than down its length, and cutting it the wrong way is the single most common reason people find skirt steak chewy.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.