The skirt is a long, thin strip of meat from the rib cage.
Skirt steak can be used for classic grilled dishes such as carne asada.
When serving skirt steaks, take note of the direction of the striations in the meat. You’ll want to cut against the grain, so you’re cutting across the fibers rather than along them.
Here’s a recipe we developed for our grass fed skirt steaks:
Black Steel Roasted Grass Fed Skirt Steak with a Balsamic and Rosemary Glaze
- 2 lbs skirt steak, trimmed if needed
- 2 Tbsp rendered fat
For the Marinade
For the Glaze
- 1 cup balsamic vinegar
- 1 Tbsp rosemary, minced
- 1 Tbsp honey
- Combine all of the marinade ingredients and pour over the skirt steak, turning until the steak is evenly coated. Marinate in the refrigerator for 2 hours.
- In a non-reactive pan, combine all the glaze ingredients and very slowly reduce at a low simmer until the glaze coats the back of a spoon.
- Heat a cast iron or steel pan with the rendered fat until the fat is shimmering.
- When ready to cook the steak, drain most of the marinade off and lightly blot the skirt steak with paper towels. Add the steak carefully and cook 2-3 minutes per side until you get a deep browning.
- Let the steak rest on a cutting board for at least 5 minutes before slicing into thin angled slices.
- Drizzle the sliced skirt steak with the balsamic-rosemary glaze.
Our cattle are always grass fed and grass finished, and rotationally grazed on the pastures at Wrong Direction Farm. Our cattle never eat grain or grain byproducts and they are free of antibiotics and hormones. Just cows eating the plants that grow in our pastures; it’s really that simple!
We offer delivery of our family farmed meats throughout the Northeast, shipped to your door in recyclable insulated containers. Our delivery area includes New York City, Long Island, New York state, New Jersey, Pennsylvania, Delaware, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine.