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<p>Skirt Steak is a long, flat cut, and is full of flavor. It cooks quickly, and is often sliced up and served in fajitas.</p>
Skirt Steak
Non-Member Price:
$46.99
Member Price:
$46.99
Weight:
1lb
Raised on pasture but supplemented with grain feed, this beef is more tender and marbled than grass-finished beef.
Learn more →
Skirt Steak is a long, flat cut, and is full of flavor. It cooks quickly, and is often sliced up and served in fajitas.
Great For Grilling
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
- 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.
- While the spices steep, pat the skirt steak dry and season lightly with salt and pepper.
- Pour half of the infused honey onto the skirt steak and spread evenly over the entire cut.
- 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.
- You can either grill the entire skirt steak whole or slice the meat into portions and grill in pieces.
- 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.
- Rest for 5 minutes and slice with the blade of a knife at a 45-degree angle to create ¼” inch thick slices. Enjoy!
Royal Ranch Farms
At Royal Ranch, exceptional beef is born from meticulous care, top-notch nutrition, and serene surroundings, delivering a truly exceptional taste.
From Care to Culinary Delight
It all comes down to ethical care, Royal Ranch's secret to creating that unforgettable melt-in-your-mouth beef. Thriving naturally, without artificial hormones or unnecessary antibiotics while living in a low-stress, harmonious environment, they develop the distinct marbling that makes their beef truly exceptional.
Raised and Grazed with Love
Royal Ranch Cattle are born and nurtured on fertile land under a modest climate, and personally tended to by the Allred family from birth. They enjoy a diet that's 90% homegrown, carefully tailored to their unique biology, with nutrient-rich local crops, grains, and vegetables. This diverse, high-quality diet guarantees marbling perfection throughout their lifetime, resulting in unrivaled texture, tenderness, and flavor.
Sustainable Excellence
Austin Allred's farming legacy, stemming from his grandparents' beginnings in the 1950s, has evolved into Royal Ranch, a 5,000-acre expanse in Central Washington. Here, traditional crops coexist with dairy and beef cattle, fostering soil health and emissions reduction. Notably, a pioneering six-acre worm bed system purifies and recycles irrigation water. These initiatives have steered Royal Ranch toward carbon neutrality, ensuring a sustainable future for the land and the planet.
Farm Transparency
Austin and his wife Camille acknowledged the existing disconnect between the farm, the consumer, and all aspects of the food production process. Driven by their desire to offer customers a genuine understanding of their food's origins, they founded FarmTracer — a comprehensive farm transparency system. This platform empowers consumers to learn more about their food choices, from the farm's location and the animals' diet to the product's carbon footprint. By simply scanning the QR code on the packaging, customers gain access to a wealth of information, ensuring complete transparency and traceability.
