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.
The best texture and taste of any skirt steak I have had.