Grassfed Skirt Steak

Six minutes on the fire. This is the fastest good steak you own.

Skirt is a long, thin cut off the plate, down along the belly. It has the loosest grain of any steak on the animal, which means marinade gets all the way in fast and heat gets through faster. Narrower and fattier than a flank, so it wants a hotter fire and less time on it. You get one steak per package, averaging 0.4 to 0.8 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Rich, Beefy Taste: Pound for pound one of the most flavorful steaks on the animal.
• Loose Grain: An hour in a marinade does what four hours does to a tighter cut.
• Fastest Steak You Have: Thin enough to go from grill to plate in under ten minutes.
• Dry Aged: Aging concentrates the flavor before the steak is cut and packed.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.

How to Cook:

• Marinate: One to four hours. Lime, garlic, cumin, and oil is the classic for a reason.
• Dry It: Pat the surface dry coming out of the marinade or you get steam instead of char.
• Blazing Heat, Short Time: 2 to 3 minutes a side on the hottest fire you can build.
• Pull at 130°F: Thin and lean means the window is small. Watch it, do not walk away.
• Rest, Then Cut Across the Grain: Five minutes, then slice thin against those visible fibers. Cut with them and it eats stringy.

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