Skirt Steak is a long, flat cut, and is full of flavor. It cooks quickly, and is often sliced up and served in fajitas.
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.
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
For Tina Kahlig, the question was never “Do I want to be a farmer?” Growing up on the family farm means that she always felt an affinity to the land and the countryside. Though Tina and her husband Clarence live in the city now, they visit their ranch on a weekly basis to check in with the cattle, Tina’s father (who still lives on the ranch!), and their ranch manager Travis.
Both Tina and Clarence come from five generations of country farmers but they haven’t always raised fullblood Wagyu. While on a hunting trip, a friend introduced the Kahligs to Wagyu beef. Believe it or not, that friend is a doctor who raved about the health benefits that come from eating Wagyu. After that trip, Tina brought home a Wagyu tenderloin for Clarence’s birthday and they were hooked!
When they had the opportunity to purchase a Wagyu herd, the Kahligs didn’t hesitate. Because Clarence had a heart issue, they knew they needed to eat healthier. That meant no red meat or healthier red meat. Wagyu was the answer. They could raise healthy and delicious beef for their personal needs and, as the herd grew, consider sharing their beef with the world.