Grass fed skirt steak is also a hearty addition to breakfast dishes such as steak and eggs, steak and hash browns or steak and vegetables (such as avocados, tomatoes and mushrooms). It’s a great meat to experiment with in the kitchen - we’ve seen it used in steak and rice, steak sandwiches and a Tex-Mex torta.
Because it is lean, grass fed skirt steak benefits from getting marinated before cooking. Marinated skirt steak quickly picks up flavors due to the thinness of the cut. A simple marinade perfect for skirt steak tacos is:
Combine all ingredients in a ziploc bag, add steak and allow to marinate for 30 minutes prior to grilling.
Skirt steak can be a bit tougher than other cuts of beef if not prepared correctly. We recommend cutting skirt steaks thinly and against the grain for the best eating experience. If making skirt steak tacos first cut thinly against the grain before cutting strips into a smaller dice.
While flank and skirt steaks are often used interchangeably in recipes there are a few differences that come down to where the cut comes from. Flank steaks are from the cattle’s bottom abdominal area, while the skirt steak is from a thin strip located in the diaphragm area.
Skirt steaks are a bit tougher than flank, but as a reward for this extra texture they have a bit more flavor than flank steaks. Because of this we suggest cooking a marinated skirt steak no farther than rare or medium rare.
Wondering where to buy skirt steak? It's important to purchase meat from a farm you can trust. With grass fed skirt steak from Acabonac Farms, you’ll get a pure and clean cut of steak that has zero hormones or antibiotics. We raise our cattle 100% grass fed and pasture finished on fields near the ocean on Long Island, making our beef the most nutritious and delicious you can buy.