Skirt steak has even more intense beefy flavor than flank steak. It does contain more tough muscles than flank steak though, so should only be cooked over high heat to rare or medium (rare for the most tender texture). It should also be cut against the grain when served. Skirt steaks take to marinades even better than flank steaks. It is the classic cut used in fajitas.
Dry Aged, Grass Fed Beef No nitrites | No nitrates | Hormone Free | Antibiotic Free