Skirt Steak
Beef steak that is from the plate/diaphragm, which is long, flat and prized for flavor rather than tenderness. This is a popular cut used in fajitas and Arrachera, where it is tenderized, marinated and then grilled. These steaks can also be pan-seared very quickly or braised very slowly. Make sure to slice against the grain before serving to maximize tenderness. Sold by the steak and average 1.5 pounds per steak.
Beef steak that is from the plate/diaphragm, which is long, flat and prized for flavor rather than tenderness. This is a popular cut used in fajitas and Arrachera, where it is tenderized, marinated and then grilled. These steaks can also be pan-seared very quickly or braised very slowly. Make sure to slice against the grain before serving to maximize tenderness. Sold by the steak and average 1.5 pounds per steak.
Beef steak that is from the plate/diaphragm, which is long, flat and prized for flavor rather than tenderness. This is a popular cut used in fajitas and Arrachera, where it is tenderized, marinated and then grilled. These steaks can also be pan-seared very quickly or braised very slowly. Make sure to slice against the grain before serving to maximize tenderness. Sold by the steak and average 1.5 pounds per steak.