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The Cook's Cut. The One Chefs Order for Themselves.
The skirt steak is the diaphragm muscle — thin, intensely flavored, and heavily marbled in a completely different way from the loin cuts. It's the reason fajitas exist. On a show-finished steer, the skirt has the fat content to handle a screaming hot grill and the muscle fiber structure to absorb a marinade in hours rather than overnight.
Available in single skirt (approximately 1–1.5 lbs). Vacuum-sealed.
Suggested preparation: 24-hour citrus marinade. High-heat grill. Slice against the grain. Serve immediately. This cut does not wait.
The Cook's Cut. The One Chefs Order for Themselves.
The skirt steak is the diaphragm muscle — thin, intensely flavored, and heavily marbled in a completely different way from the loin cuts. It's the reason fajitas exist. On a show-finished steer, the skirt has the fat content to handle a screaming hot grill and the muscle fiber structure to absorb a marinade in hours rather than overnight.
Available in single skirt (approximately 1–1.5 lbs). Vacuum-sealed.
Suggested preparation: 24-hour citrus marinade. High-heat grill. Slice against the grain. Serve immediately. This cut does not wait.