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Randall Lineback Skirt Steaks
Each package contains:
2 Skirt Steaks (in 1 package), frozen (CHOOSE SIZE)
The Skirt Steak comes from the muscles of the diaphragm and have a characteristic striated look. They are similar to the Bavette but much thinner. As a hard working muscle, Skirt Steaks have a wonderfully rich, deep flavor. We like to cook our Skirts quickly over high heat and serve them with Chimichurri sauce. The cut can also be marinated and used in stir-fries or fajitas. This thin steak cooks very quickly, so stay alert! We prefer it medium rare and recommend letting it rest at least 5 minutes after cooking. We recommend trimming off silver skin before cooking-- you can also hammer them for additional tenderness (this doubles as great stress relief!).
Pro-Tip: slice your skirts into 3-4 slices crosswisebefore cooking. This makes them more manageable in the pan but more importantly ensures that you'll cut across the grain when you eat them.