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Skirt Steak

Skirt Steak



Region | This big, beefy cut originates from the Plate primal, between the front-facing Brisket and rear-facing Flank. Skirt Steak comes in 2 varieties known as the “inside” and “outside.” These names are purely based on their location. Whichever you choose, the Skirt Steak is a great cut when treated properly.

Preparation | Skirt Steak is a great cut for big, bold flavors in a short amount of time. The inherent beefiness of this cut automatically adds flavor to any dish you’re preparing. Conversely, the coarse grain of the Skirt Steak means it holds marinades extremely well. If you do choose to marinate, the thinness of the cut requires only a few hours to marinate — 2 to 4 hours tops. You’ll see plenty of recipes calling for lime juice — which will taste great — but you’ll want to decrease the amount of time you marinate your Skirt Steak in acidic ingredients to prevent an increase in toughness through chemical cooking. If you want a bold lime or citrus flavor, try squeezing a fresh lime wedge at the end of cooking or as a garnish on the plate.

Cooking Tips | If there ever was a piece of beef for hot and fast cooking, hands down, it’s Skirt Steak. Rare to medium-rare is perfect for this cut. You’ll want to achieve the crisp sear on the outside while leaving a bit of that beautiful pink color in the middle. Be sure to cut across the long, coarse muscle grain for best results. Layout your Skirt Steak on the hot, direct heat of your grill, or cut it into manageable pieces for pan-searing. A quintessential Latin American cut, the Skirt Steak is used in fajitas or paired with chimichurri. This cut would be great sliced into Greek pitas or as a protein upgrade in salad or pasta. Our favorite? Honey glazed Skirt Steak, sliced onto ciabatta with pickled red onion, arugula, and taleggio cheese.

Why We Love It | The Skirt Steak is a small and unique cut. With only 4 pieces per animal, beef connoisseurs practically stampede to grab a share of this meaty, richly flavored cut. This is truly an all-star ingredient with a wide range of uses.

Honey Glazed Skirt Steak Recipe

Ingredients:
1 cup honey
¼ tsp red pepper flakes
½ tsp fennel seed
½ tsp dried rosemary
1lb Crowd Cow skirt steak
salt and pepper, to taste

  1. Gently melt honey in a saucepan, being careful not to let it burn. Once warm and liquified, add red pepper flakes, fennel seeds and dried rosemary. Let the spices steep in the warm honey for 30 minutes and then strain it into a bowl and let cool.
  2. While the spices steep, pat the skirt steak dry and season lightly with salt and pepper.
  3. Pour half of the infused honey onto the skirt steak and spread evenly over the entire cut.
  4. Heat grill to high. Once the grill is ripping hot and thoroughly heated (after about 30 minutes), wipe the grates with a high temperature cooking oil.
  5. You can either grill the entire skirt steak whole or slice the meat into portions and grill in pieces.
  6. After 30 seconds of cooking time, flip the meat to a new spot on the grate and brush the cooked side with more of the honey mixture. Repeat this process until each side of the steak has been glazed 3 times.
  7. Rest for 5 minutes and slice with the blade of a knife at a 45-degree angle to create ¼” inch thick slices. Enjoy!

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Western Plains Farm

Angus-hereford
Grass-fed, grass-finished
Stanley, Tasmania
Antibiotic-free
Hormone-free
GMO-free
Angus-hereford • Grass-fed, grass-finished
Stanley, Tasmania
Antibiotic-free • Hormone-free • GMO-free

For more than 40 years, the Bruce family has raised grass-finished beef on a long stretch of peninsula in Northwest Tasmania. John and Angela Bruce, along with their veterinarian daughter Dr. Emma, son Lain, and his wife Jane, are firmly committed to land welfare and sustainability that produces all-natural and deliciously rich beef.

Nestled within the 1826 Royal Charter land grant to the Van Diemans Land Company, Western Plains has a longstanding history of fresh pastures and clean sea air. Known for the Circular Head or “Nut,” this peninsula preserves perennial grasses including ryegrass, fescue, and clovers.


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