Skirt Steak

Approx 12 oz. each

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.