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.
This wagyu-angus picanha is sourced from Australia. It presents more marbling (intramuscular fat) than our USDA Prime Outside Skirt. This is a result of the wagyu breed and it gives it additional tenderness. The Wagyu breed does have a distinct flavor to go with the additional tenderness.
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)