Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef in a steer, and while often dismissed because its tougher than other cuts, its a great steak for grilling.

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 SKIRT LIKE THIS

We source these 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 have 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.

That means, a 1-1.4 lb Skirt, we charge you for 1lb, although it could be up to 1.4lbs

 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 skirt will be seared and "crunchy" in the outside and rarer in the inside. 

Suggested Reads on cooking Skirt Steak:

 How to Grill Skirt Steak (via The Spruce)

Grilling Skirt Steak (via Serious Eats)

Source: US MidWest