Beef Skirt Steak

Thin, Flavorful, and Built for Bold Meals

Skirt steak is a long, thin cut from the diaphragm muscle — prized for its intense beefy flavor and loose grain that soaks up marinades like a champ. It’s the classic choice for fajitas, carne asada, steak sandwiches, and stir-fry.

Best cooked quickly over high heat and served medium-rare to medium. Just slice it thin against the grain, and you’ll have tender, juicy bites bursting with flavor.

Ideal cooking methods: Grilling, pan-searing, broiling. Always slice against the grain.