Description
Known in the southern hemisphere as "Entraña", the outside skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, it makes a great steak for grilling. Inside Vs Outside Skirt Steak Every side of the beef has 2 skirts; one inside and one outside. The outside skirt is the premium skirt. Every high end restaurant and steakhouse uses outside skirts because they are more tender. The Outer Skirt is the Ribeye of the skirts while the Inner Skirt is the sirloin. The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, skirt does not need to be marinated and salt is all you need to season it. YOU WILL NOT FIND ANOTHER OUTSIDE SKIRT STEAK LIKE THIS We source our outside skirt steaks (as well as our Flap, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference. These are soft and tender and will melt in your mouth. WHY WEIGHT RANGES? Outside Skirt is the premium skirt; the more we need to manipulate it, the more expensive the steak will be. To cut the steak to exact portions (say 1.5lbs) our cost increases between 10% and 15%. So to keep price down we have decided to sell it in weight ranges and we charge you for the lower end of the range. Best for: Grilling Best Cooked: Medium-Rare, Medium We recommend you cook the skirt steak in extremely hot heat; the hotter, the better. An ideal beef skirt steak will be seared and "crunchy" in the outside and rarer in the inside. Suggested Reads on cooking Skirt Steak: Grilling Skirt Steak (via Serious Eats) Source: US Mid West
