The Skirt steak is a long, thin piece with thick muscle grains originating from below the ribs in the diaphragm muscle. This cut can be rather tough, so a subtle marinade is a good option for preparation. Once cooked on a grill or pan, the Skirt should be cut against the grain to hold its ‘body’ and assist in tenderness.
Light and fresh chimichurri sauce is drizzled over skirt steak for this easy yet delicious meal.
This dish is light on time, but rich in taste.
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