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For many years the skirt steak was discarded into the ground beef pile in the US. Mexican ranch hands in South Texas adopted this cut for their tacos and a hundred years later the Skirt Steak became the centerpiece of the Tex-Mex revolution. Prized for its rich flavor not its tenderness, this cut benefits from an acid based marinade. It is most commonly served with a pepper lime marinade, grilled and thinly sliced for Beef Fajita Tacos.