Skirt Steak

Select Your Type of Beef

Skirt Steaks come one to a package at roughly 1-1.5 pounds per steak.

Skirt Steak comes with a deep, rich, beefy flavor. Perfect when marinated before grilling, this thin cut is a versatile one that can be used for stir-fry dishes like fajitas.

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.


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.


Grass & Corn Fed Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain while also allowed to graze in open pastures.  This leads to a hearty beef with just the right amount of marbling for flavor. 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


  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium-high heat.
  4. 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.
  5. 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.
  6. 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).
  7. 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.

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