Skirt Steak

What it's good for:

Grill it over very high heat, about 3–4 minutes per side for medium-rare. It's thin, so it cooks fast. Rest a few minutes after cooking. Slice it thin against the grain.

Skirt steak takes marinade beautifully, a simple mix of lime, garlic, cumin, and olive oil for 1–2 hours makes a big difference. Bold enough flavor to hold up to strong seasonings.

Here's what you're getting:

Skirt steak comes from the diaphragm muscles, a long, flat cut with a pronounced grain and intense beef flavor. Ounce for ounce, it might be the most flavorful cut on the animal.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed skirt steak in the fridge for 1-2 days, or refreeze immediately if not using.