Chances are if you've eaten beef fajitas, you've eaten (and loved!) a skirt steak. Thin, versatile, and known for their robust flavor, skirt steaks are also fantastic marinated and seared, braised, or in your favorite stir-fry dish. Maximize the tenderness of your skirt steak by slicing it against the grain and by either braising it or cooking it more towards the rare end of the spectrum.
Skirt steak comes from the Plate Primal region directly beneath the Rib Primal region and is home to short ribs and ground beef as well. Speaking of versatility, skirt steaks are also known as Philadelphia steaks, not to be confused with Philly Cheesesteaks, for which you'll want a ribeye steak or flank steak.
12 oz = 0.75 lbs
16 oz = 1.00 lbs
20 oz = 1.25 lbs
24 oz = 1.50 lbs
28 oz = 1.75 lbs
Watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their thoughts on some of the less mainstream cuts of beef:
Organic Grass Fed & Finished Beef
Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content. Always Antibiotic and Hormone free.
Prosper Steakhouse Beef
Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.
Grilled Coffee and Cola Skirt Steak
2 large cloves garlic, minced
1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
1/2 cup freshly brewed strong coffee
1/4 cup rice vinegar
2 tablespoons ketchup
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon crushed dried rosemary
1/4 teaspoon Louisiana-style hot sauce, or to taste
1 (1 1/4 pound) beef skirt steak - trimmed of large fat chunk
salt to taste
1 pinch cayenne pepper, or to taste
- Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
- Unroll the skirt steak and cut into 6-inch lengths with the grain, using kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
- Preheat an outdoor grill for medium-high heat.
- Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
- Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
- Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
- Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.