About this cut:
Juicy and well-marbled, skirt steak is a thin, flat cut with a satisfying beefy flavor and just the right amount of chew that's perfect for marinating and cooks up quickly. Perfect for weeknight fajitas! Slice against the grain to maximize tenderness. We soak our skirt steaks 2-3 times before packaging, but due to the kashering process, this is still a salty cut. If you are salt sensitive, you may wish to soak again in cold water for 30-60 minutes.
Basic Cooking Technique:
Grill or pan-sear quickly over high heat.
Open the package and unroll the goodness. Give it time to soak in a marinade, and after you pat it dry, throw in on the hot side of the grill for a minute or two before flipping it over for another minute. Tent it and slice against the grain, I have to include this on every order.
The best texture and taste of any skirt steak I have had.