From the Plate
The Skirt Steak is cut from the diaphram. As a hard worked muscle group, it can be tough, but is renowned for its flavor. It’s often well marbled and distinctly grained.
It’s best to marinate the Skirt Steak briefly, then pan sear, broil or grill quickly (medium coals/flame). Make sure to cut across the grain before serving medium rare to rare.
Recipes & Tips:
From the Healthy Green Kitchen website -
Grass Fed Skirt Steak with Cilantro and Preserved Lemon Gremolata
Grilled Spice-Rubbed Skirt Steak