$12.00 Per Pound
The Skirt Steak is a boneless and less tender cut with large fat marbling. It is the portion of the diaphragm muscle attached to the ribs on the underside of the short plate. This steak is covered in a tough membrane that should be removed before cooking. Once cooked correctly the skirt steak is very flavorful and when paired with other bold flavors, still retains its own flavor. Overnight marinating and tenderizing is encouraged to promote tenderness and should be cut against the grain. Not to be confused with the Flank Steak.