Skirt Steak

Don’t ‘Skirt’ this steak! Try our newest addition to our steak assortment – Seasoned Skirt Steaks. Prized for their rich beefy flavor, we've added a seasoned marinade to give it extra tenderness. These steaks are easy to prepare and a must-have for fajitas & stir fry.

Steaks Individually packaged

Seasoning packet included

Aged for up to 28 days

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

<< Back to Skirt Steaks
<< Back to Home

Cooking Skirt Steak

Since steaks are thin, sear steaks over high heat for a couple of minutes on each side until internal temperature reaches 130 - 150 F, for medium rare to medium.

When cutting a skirt steak it's important to cut against the grain. An easy way to slice: First cut each piece of skirt into a three-to-four-inch section with the grain. Then, slice each of those sections into thin strips about ¼-inch thick against the grain. This will ensure you have the shortest muscle fibers, creating nothing but a tender, flavorful steak.