Since skirt steak is tough, the best way to cook it is very quickly over the hottest grill you can get. As a matter of fact, some people will even skip the grill altogether and cook it directly on the coals. This actually works quite well, because you do not want to overcook skirt steak. Cooking it directly on the coals gets the surface of the meat nice and brown very quickly, without cooking the inside of the meat for too long. Ideal doneness is medium-rare to medium. Most importantly, skirt steak absolutely must be sliced thinly against the grain. Because it's so long, your best bet is to cut it into shorter sections first and then slice those sections across the grain.
**Note ~ New 10 LB Vacuum sealed party pack is 10 lbs in 1 package! Convenient if you need to defrost a large amount of...View full product details
An excellent choice for assorted cuts of our 100% Grass Fed & Finished, Black Angus Beef. Approximately 1/10th of an animal. Meat Delivered to your...View full product details