Skirt Steak ~14 oz
Skirt Steak comes from the abdominal or rib lining muscles. This cut is most frequently used in fajita or stir fry meals. This cut marinates well, has good marbling, and grills very well. Because it is so thin, it needs a very high temp, very short cook. Don’t forget cutting across the grain increases tenderness.
Images courtesy of Beef It’s What’s For Dinner
Skirt Steak comes from the abdominal or rib lining muscles. This cut is most frequently used in fajita or stir fry meals. This cut marinates well, has good marbling, and grills very well. Because it is so thin, it needs a very high temp, very short cook. Don’t forget cutting across the grain increases tenderness.
Images courtesy of Beef It’s What’s For Dinner
Skirt Steak comes from the abdominal or rib lining muscles. This cut is most frequently used in fajita or stir fry meals. This cut marinates well, has good marbling, and grills very well. Because it is so thin, it needs a very high temp, very short cook. Don’t forget cutting across the grain increases tenderness.
Images courtesy of Beef It’s What’s For Dinner