Known in the southern hemisphere as "Entraña", the skirt steak is probably the most flavorful cut of beef, and while often dismissed because it's tougher than other cuts, it's a great steak for grilling, and the perfect cut for your fajitas!
The skirt is often confused with the flank steak, which while similar, is a very different cut of meat. Unlike its tougher brother, Skirt does not need to be marinated and salt is all you need to season it.
These are soft and tender and will melt in your mouth.
Best for: Grilling
Best Cooked: Medium-Rare, Medium
We recommend you cook the skirt steak in extremely hot heat--the hotter, the better. An ideal skirt will be seared and "crunchy" in the outside and rarer in the inside.
Suggested Reads on cooking Skirt Steak:
Average size is 3 pounds. Please note that actual weights can vary by about 10%.